This is one of Will and I’s favorite soups. It’s a go to cheap meal that feeds us for a solid three days. We don’t do the bread/cheese topping because Will doesn’t like soggy bread and I don’t like the way the cheese sticks to the spoon. Does that gross anyone else out? It’s just…. weird and feels awkward in my mouth. Instead we do something equally delicious and I think easier. We just make garlic bread to eat with it, or toast with some cheese on top to dunk in it.
The crusty Dutch Oven Bread in the picture below was gluten-free and delicious! With a great texture. I will post that recipe soon as well.
French Onion Soup
- 1 stick Butter
- 3 Large Yellow Onions
- 1-2 Medium Purple Onions
- 3/4 cup Cooking Wine
- 4 cups Low Sodium Chicken Broth
- 4 cups Beef Broth
- 2 large cloves Minced Garlic
- 1 tbsp Worcestershire Sauce
- Pepper & Thyme to taste
- Optional: Bread and Cheese of choice
- Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown.
- Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.
- Remove pot from oven and place back on stove top over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
- To serve you can do the traditional method of topping with bread and cheese then broiling. Or do what I prefer and simply stick some bread topped with cheese in the broiler to dip into the soup.