For years I tried – and failed – to find a french onion soup that rivaled my Dad’s. It’s not just that he makes it and it’s so comforting it makes me feel like home, but it’s just hands-down delicious: perfect balance of onions and broth, flavor and cheese. There is nobody – no restaurant, no chef, no person – who makes this better than he does. It’s been FREEZING with this polar vortex lately – this is a perfect time to try one of the best soups you’ll ever have.
As a side note – I can’t stand soggy bread, so I just dump some shredded swiss in this and it melts on contact, but this soup does look so pretty with that little island of bread and melted cheese!
FRENCH ONION SOUP (serves at least 6)
— By the way. This is not exactly a recipe you’d file under “healthy”. Enjoy.
– 1 stick butter (yup, I said it)
– 2-3 red onions and 2-3 vidalia onions, sliced into thinner half moons
– 3 cans beef broth
– 2 cans beef consomme
– 3 bay leaves
– 1/4 C. red wine
– 1.5 C. shredded swiss cheese
– rounds of toasted baguettes
1. In the largest pan you have, melt the butter over medium heat.
3. When onions are softened but still have some bite to them (that’s the master at work, right there!), open up the cans of beef broth and beef consomme and add to the pan.
4. Add the bay leaves, then the red wine.
7. Scoop some of the soup into an oven-proof bowl. If you don’t like the soggy (but pretty) island of bread and cheese, you can just mix the cheese right into the bowl. If you do, though, place a round of bread on top of the soup, then top with shredded cheese.
8. My Dad swears the key to melting, not burning, the cheese is to leave the oven door open. I’m taking his word for it.
9. When cheese is melted, let cool a bit (it’ll be super hot) and enjoy!!! You’ll never go back to restaurant french onion soup again.
|If you get the bay leaf, it’s good luck!|