french onion – And What I Ate

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.

2. Slice the onions into thin half moons, then add to the melted butter. You don’t want to sweat them, you just want them to soften a little. So no salt needed.

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.

5. Bring the whole mix up to a boil, then turn it down to a simmer. Simmah.

6. Shred the swiss, cut and toast the french baguette rounds in the oven. Turn the oven to broil.

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.