Best French Onion Soup

Page 75

Cuisine: French | Course Type: Soups and Stews

(1 review)

Tags: soup

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Made during the Blizzard of 2015.

At the last minute we braved the grocery store lines before the blizzard hit to pick up the ingredients for this soup. Basically, onions, chicken broth, beef broth, some French bread and some Swiss cheese.

Despite what Serious Eats says, caramelizing onion in the oven in a Dutch oven worked wonderfully. Although it doesn't really cut down on time, it is certainly easier as you need to pay them almost no attention. Once I moved the onions from the oven to the stove they caramelized much quicker than the recipe suggested.

I omitted the the sherry because I didn't have any and I can't say we missed it. I also left out the thyme because I find the taste overwhelming. I also couldn't find Gruyere cheese at the store so we used Swiss. I didn't want to broil the soup in the bowls so I toasted the bread slices, toasted them again with the cheese on them, and then put them in the bowls and ladled the soup on top.

This was delicious and just what we needed on a snowy day.

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