French Onion Soup
January is apparently National Soup Month! It makes sense is January is chilly and soup is the perfect meal to enjoy on the couch while wearing fuzzy socks, but it’s been 60-75 degrees here in Nashville all week. It’s insane.
Rant over. Let’s celebrate by making a big bowl of easy, crowd-pleasing, inside-warming, restaurant-style French Onion Soup.
Of course this recipe would probably be in better with beef broth made from scratch, but honestly I don’t have time for that. Plus I don’t handle raw meat - that's my boyfriend's job. :)
FRENCH ONION SOUP
- 6 yellow onions, julienne
- 6 tbsp of butter
- 2 qt (8 cups) of beef broth
- Slices of french baguette or gluten-free bread
- Grated cheese (Typically Parmesan is used, but I used Pecorino - the sheep cheese equivalent)
- Divide the julienne onion pile into thirds. Heat a skillet over medium-heat, add 2 tbsp of butter and add one-third of the onions. Separate the onion slices as adding to skillet. Saute until onion is transparent. Transfer to a large pot. (TYPE??) Repeat this step with remaining onions and butter.
- Add two cups of both to the onions in the pot, bring to a boil over medium-heat. Reduce heat, cover and simmer about 20 minutes or until the onion is tender.
- Add remaining broth and bring to a boil. Remove pot from heat.
- Ladle soup into small ramekins.
- Cut the french baguette into slices, toast each side. Place 2-3 slices on top of the soup in each ramekin. Sprinkle with grated cheese.
- Broil for 3-5 minutes or until cheese melts and turns golden brown.
- Serve immediately.