French Onion Soup for #OurFamilyTable
Christie from A Kitchen Hoor's Adventures said: "Onions get a bad wrap. No one really wants to peel back those layers because they just make us all cry when we do! So, let's highlight this in the background extra and make them the star of the show."
This was so good - oh how I do love french onion soup!! All that creamy, caramelized onion blended in with the rich seasoned beef stock and the icing on the cake - that toasted bread smothered in gooey melted cheese! This made for a WONDERFUL lunch recently!
Come see all of our "onion-centric" recipes we're sharing with you today!
- Caramelized Onion Chip Dip by A Day in the Life on the Farm
- French Onion Soup by Making Miracles
- German Onion Cake by That Recipe
- Gruyere and Caramelized Onion Tarts by Hezzi-D's Books and Cooks
- Homemade French Onion Dip by Cheese Curd In Paradise
- Mongolian Beef by Palatable Pastime
- Onion Bagels by Art of Natural Living
- Pork and Green Onion Chow Fun by A Kitchen Hoor's Adventures
- Quick Pickled Green Onions by Veggies First Then Dessert
French Onion Soup
1/4 cup butter
3 pounds (about 5 medium) sweet onions, sliced thinly
1 heaping TBS minced garlic (jarred)
1/3 cup dry white wine
6 cups beef stock
1 tsp thyme
2 bay leaves
2 teaspoons white wine vinegar
salt, to taste (I used about 1 tsp)
black pepper, to taste (I used about 1/3 tsp)
12 (3/4-inch-thick) French baguette slices
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese
- Heat the butter in a large soup pot, add in the sliced onions. Stir regularly for 30-40 minutes over medium-low heat until onions are very creamy, browned, and well caramelized.
- Add in the garlic and stir, for about another minute.
- Add in the white wine, and deglaze the pot.
- Add in the broth, thyme, and bay leaves. Bring to a low simmer and allow to simmer for about 15-20 minutes.
- Meanwhile, heat oven to 425 degrees. Toast the bread until golden brown - about 8 minutes.
- Add in the white wine vinegar, salt and pepper to taste. Remove the bay leaves.
- Place oven safe ramekins / bowls on a baking sheet and fill with soup (leave at least half an inch clearance). Top with toasted baguette slices and distribute the grated cheeses over the top.
- Bake in the hot oven for 5-8 minutes, until cheese has fully melted.
- Place hot soup on small plates to serve, and enjoy!
Recipe adapted from Damn Delicious
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