Tuesday, March 5, 2013

dish : french onion soup

I'm gonna start this off by saying "I really love soup"..of all varieties. I'll never forget my 15 year old self serving up chilled carrot soup to my pizza/fast food loving family. They weren't as thrilled as I anticipated, not my audience I guess haha. I've tried a few different french onion versions in my time..and never really liked them. I'm not a huge fan of brown gravy beefy type things. I'm more into delicate flavors, and I always try to make my food more "fancy." With that said, I'm obsessed with this soup now! Definitely a favorite comfort food at the moment. I'm the worst at measuring and following directions, I usually just toss things in all willy nilly. It drives Luke crazy haha, but I finally wrote down my steps and ingredients so I don't wing it every time. He can't really complain, somehow it always turns out delicious. Luke request this soup at least a few times a month, hopefully you'll love it too!


3 tbsp butter, 3 tbsp olive oil
4-6 onions(medium) or 3 large - slivered
1/4 cup brown sugar
3 garlic cloves
2 tbsp balsamic vinegar
2-4 tbsp Worcester sauce
2-4 tbsp white wine vinegar
2 tbsp Italian seasoning
1 tsp each salt and pepper
6 beef bouillon cubes and 6-8 cups water(or 8 cups vegetable broth)

Topping- french bread, swiss cheese or muenster! I'd put muenster on anything.


rinse onions in cold water to reduce tears 
cut in half and slice into thinnish slivers


Melt butter/olive oil and garlic in a large pot. Add slivered onions and set to medium low, leaving them to cook for 20 minutes. Stir and sprinkle in brown sugar. Increase heat to medium and brown for 20 more. Add everything but the broth and cook on medium high for 5, stirring occasionally. Pour in the broth and combine. Throw on a lid, switch to medium low and let simmer for 15 minutes.

push onions up around sides to get a nice crust

Toast sliced french bread topped with cheese in the oven, serve on top of soup. Enjoy!

The perfect cheery comfort on a cold day!