Old man winter is letting us know he’s just around the corner. School has started, so apparently we don’t need the sunny days in the 80’s anymore. While I love summertime, with it’s abundant produce, the weather has changed and it’s time to enjoy soups, stews, casseroles, and the hardier fare that sounds so good in the cool weather. I’ve been craving this food, so all I can say is it’s about damn time!
This French onion soup is one of my mom’s favorites. Rich broth, great bread, melty cheese. Yeah, that’s the food of Fall. As with most soups, this is easy to make. It does take a little time, but my kitchen nemesis, a good mandolin, will cut your time down significantly. Fortunately for me, super awesome food processor has a mandolin blade, so slicing the onions is super speedy (less than 30 seconds), and I don’t cut my fingers off in the process. Before I had food processor, I worked on my knife skills thinly slicing onions. This soup is worth it.
One of the keys to this French onion soup is a variety of onions. I like a mix of sweet onions, red onions, and a stronger white or yellow onion. 6 large onions feeds our family of four for dinner and gives me enough to freeze for another quick and easy meal later on.
Oh, and the bread and cheese – there’s a debate in our house on how this should be done. Vito’s opinion is we should put the soup in first, then the bread, and top with cheese, while I feel we should put the bread on the bottom, cover it in soup and top with cheese. That part is up to you, but I did it Vito’s way for the pics here, just so you’d be able to see the bread.
- 2 large sweet onions, thinly sliced
- 2 large red onions, thinly sliced
- 2 large white or yellow onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 Tbsp flour
- ½ c. wine (white will give you a brighter flavor, but red will add greater depth)
- 1 can beef consomme
- 2 32 oz boxes of beef broth
- 1 Tbsp sage
- 2 tsp dijon mustard
- 2 Tbsp worchestershire sauce
- good, crusty bread, toasted
- 4-6 ounces cheese - this is great with gruyere, swiss, or a good, sharp cheddar. Take your pick.
- Caramelize all onions and garlic over medium low heat. This will take a little time. Once the onions have the rich caramelly color, stir in the sage and flour until incorporated. Deglaze the pan with the wine.
- Add beef consomme and beef broth, dijon mustard and worcestershire sauce. Bring to boil for about 10 minutes so flavors can be incorporated. Taste and season with salt and pepper.
- Serve up soup into oven safe bowls. Top with toasted bread and 1-1 ½ ounces of cheese. Put under broiler until cheese is melted.