With the cold wintery days we’ve seen so far, Sean and I thought it would be fitting to have a nice warm bowl of soup. After having so much success with our previous attempt of Butternut Squash Soup, we decided that the hot bubbly cheesey goodness of French Onion Soup was exactly what we needed to keep us warm this winter.
- 4 tbsp butter
- 1 tsp salt
- 2 large red onions, thinly sliced
- 2 large sweet (yellow) onions, thinly sliced
- 1 can (48 fl oz.) chicken broth
- 1 can (14 fl oz.) beef broth
- 1/2 red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- salt to taste
- ground black pepper to taste
- 4 thick slices of Italian bread
- 8 slices of Swiss cheese
- 1/2 cup mozzarella cheese, shredded, at room temperature
- a few pinches of paprika
1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions, and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine, and Worcestershire sauce into pot. Simmer over medium heat for 20 minutes, stirring occasionally. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Be sure to keep an eye on the bread, they can burn quick if you leave them in too long.
4. Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 2 slices toasted bread, 2 slices of Swiss cheese and 1/4 of the mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a melted cheesey seal. Serve immediately!
Just look at that cheese!
And there you have it, a simple French Onion Soup to warm you up during these cold winter months. Sean and I both loved the recipe, but I must say, the initial preparation was tough to get through with all of the crying we did cutting the onions. But it paid off. I’ve always enjoyed ordering French Onion Soup at restaurants, but now that we’ve experimented with this soup, nothing will ever be as good as the one we make ourselves.Keep warm and enjoy!