See. Touch. Smell. Taste

Best Winter Soups: French Onion Bliss

Best Winter Soups: French Onion Bliss

Homemade beef stock, caramelized sweet onions, fresh herbs, red wine. That’s a meal right derr. This is one of the simplest and most affordable meals that you can make. Seriously. All you need is a little thyme. 🙂 The classic flavor of this soup comes from the slow cooking of the onions, which take close to an hour to melt to perfection. But wait! It’s worth it. Let it go…Low and slow, while you sit back and read the paper. Catch up on that old novel you’ve been meaning to get back to. Just keep a lil peeky eye out on your onions. And have patience. The slow cooking helps ensure an even sumptuous bite with no…err bitter bite? Cuz cooking these babies over high fast heat creates a bitter tasting soup. And that’s not what we’re here for.

French On-yon soup:

4 lbs Sweet Yellow Onions, peeled and slicedjust cooked onions lilchefchic

1/2 Stick Butta

1 Tablespoon Olive Oil

1 Heaping Teaspoon Fresh Thyme

6 cups Homemade Beef Stock

1 cup Red Wine

salt and pepper to taste

1 tablespoon Fresh Lemon Juice (optional)

1/3 lb. Comte’ Cheese or Gruyere

1 day old French Baguette, Sliced into 1/2″ pieces

 

Peel and slice onions about 1/8″ thick and place in large pot with butter and oil on moderate heat. Cook down, stirring occasionally for 10 to 12 minutes until softened. Add in thyme and salt and pepper ( I like lots of fresh cracked pepper in this soup..so have at it!). Now, you’re basically going to set it and forget it..well, sorta. Check back on it every few minutes making sure the heat is not too high and give it a stir. Cook for 50 to 60 minutes until onions are a nice golden brown color.caramelized onions lilchefchic

Pour in wine and turn the heat up a bit keeping an eye on it as to not burn. Cook until onions are jammy looking and the wine is cooked out. Sprinkle flour over onions and stir, cooking for 3 to 4 minutes to get the raw flour taste cooked out. Add in your stock and bring to a boil. Once at a boil, reduce heat and simmer for 10 to 15 minutes. Taste and adjust seasoning and add in lemon juice if needed for extra acidity. Ladle into oven proof bowls and top with slice of bread and cheese. Set oven at lo-broil and cook until cheese is melted and bubbly.

 

 

 

jammy onions lilchefchic

Enjoy!

Chefs Notes: A lot of recipes will call for bay leaves or garlic in the recipe but my stock was infused with all of these flavors already, even the thyme. But since I’m a lover of thyme, I added more here for freshness. If you’re using store bought stock make sure it’s low sodium and contains good quality ingredients.  You’ll also find a lot of recipes calling for vinegars and sugars but since I’m using wine that’s the best of both worlds. That’s why the lemon in the recipe is optional. If you think the acid is perfect once you’re at the almost stopping point then don’t add the lemon. All wines are different and my soup was screaming for some more acidity.

 

When’s the last time you had a nice big bowl of soup and where’d you stumble across it? What made it so good? The weather outside? The friend you dined with? Or those good quality ingredients?? Hit me up down below in the comments!:)
finito frenchonionsoup lilchefchic

 

 



6 thoughts on “Best Winter Soups: French Onion Bliss”

  • French onion soup was the first thing I ever cooked for the whole family when I was barely out of my teens. It took about 6 hours! The procedure was very similar to yours, except I used cognac, which annoyed my dad because it was from a “special” bottle.
    As far as nourishing and delicious goes, you don’t get any better.
    These days I would leave out the “butta” and beef stock and cheese (I’m vegan). I would also substitute a neutral oil such as sunflower for the olive oil, as it can make the thing bitter.
    I would make it with just onions and salt. Serve with lots of bread. The flavours you get with slow cooking are complex, deep and incredible. And the smell…
    The trickiest bit is caramelising the onions without burning them. I would “sweat” them a while to get them moist, and then turn up the heat and leave without stirring until you SMELL the caramelisation, and then very quickly start stirring, get that sticky stuff off the bottom of the pan and into the mix. Maybe add a little water, too.
    What do you think?
    I think you would be very good company to share a bowl of winter soup with. Keep posting lovely recipes. Cheers

    • Yep Ianin! Time is the most important ingredient for this soup. lol. And yes, I’ve read several recipes calling for cognac as well which is always a nice choice. I do mine with the wine because I like the acidity it adds and well…depth of wine flavor. lol. Thank you for the vegan options you listed as well! That’ll help others out that are going the vegan route:)

  • Wow, this sounds awesome! I love me some soup and onion soup is really good. I usually eat soup made with chicken stock but this I gotta try. I love the slow cooking method and I’m sure it’s delicious. Very tasty blog here!

    • Thanks David! My family loved it and I just had a friend request the recipe as well. Let me know how yours turns out! 🙂

  • Mmmmmmm!!!!

    This looks delicious! As I read this right now I am really hungry! This is making me want to go make some French Onion Soup! The only thing is….my wife doesn’t like onions! So this might be a hard sell on her haha!

    I think I might have to try this out sometime when she goes out of town! Thanks for sharing the great recipe!

    Best Regards,

    Chris

    • hahahahahahaha…definitely would be a hard sell. lol. Hope you get a chance to make it! It’s really good and especially perfect for the upcoming weather:)

Leave a Reply

Your email address will not be published. Required fields are marked *