It’s a “Souper” Sunday: French Onion Soup

My guys were away for a Scout camping trip this weekend. French Onion Soup is one of those treats that I make for myself while they are away. This recipe is something that I have worked on perfecting over the years during their weekends away: the batch that I made today is the best one that I have made yet! See the recipe below: if you give it a try, please let me know. Also, if you make changes that make it even more delicious, feel free to share! In my mind, recipes are always a work in progress!

-Stephanie

French Onion Soup

1 batch of yellow oven caramelized onions (No Spoon Necessary has an amazingly easy, delicious recipe for caramelizing onions in your oven: https://nospoonnecessary.com/oven-caramelized-onions-recipe/)

4 C beef broth

1 T cooking sherry

Salt and pepper to taste

1 French Baguette

1 T olive oil for brushing bread

1 whole garlic clove, peeled

1 C grated Gruyere cheese

Combine the caramelized onions, beef broth, cooking sherry, salt, and pepper in a large pot. Heat the soup over medium high. Bring to a boil, then reduce heat to low. Simmer soup for 20 minutes.

Meanwhile, prepare your French bread. Slice the baguette into 1 inch think slices. Brush the baguette slices with olive oil on both sides. Place slices onto a parchment lined rimmed baking sheet. Toast the baguette slices under the broiler for 1-2 minutes each, then turn to toast the other side. Be sure to keep an eye on your baguette: it will toast very quickly! Remove the baguette slices from the oven and rub both sides of the slices with the garlic clove.

Once your soup is done simmering, remove it from the heat. Ladle soup into oven-proof bowls that are able to be placed under the broiler. Top each bowl of soup with 2-3 toasted baguette slices and a generous amount of shredded Gruyere cheese. Place the bowls of soup on a rimmed baking sheet and put them under the broiler for 1-2 minutes until the cheese is melted and bubbly. Carefully use oven mitts to pull the bowls off of the baking sheet. Cool for 5 minutes, garnish with parsley, and serve.