So I did a dumb thing. After migrating to this URL, I deleted my original blog and when I did that, I lost all of the photos in my first 5 months of posts. And I never went back to replace them. Instead, I’ve started to remake those recipes and take new pictures. Let’s be honest, my food photography is not that great but it is leaps and bounds better than it used to be.
I shared this recipe for the first time only a few months after starting my blog, so let’s take another look at it. French onion soup is one of my favorites. I love when it’s served piping hot with a big crust of cheese melted over the top with a nice thick crouton beneath. While this recipe is not served in that way, the flavor is all there and is the perfect way to enjoy this restaurant favorite at home.
French Onion Soup
by
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: soup/stew
document.write(”);
Ingredients (serves 6-8)
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick {about 8 cups}
- 1 stick of unsalted butter
- 1 bay leaf
- 1/2 cup of sherry
- 1/2 cup brandy or Cognac {I use brandy, we actually had some in the house!}
- 1 1/2 cups dry white wine
- 8 cups beef stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- grated Gruyere
Instructions
Melt the butter in a good-sized pot. I used my Dutch oven. Then add the onions and bay leaf. Sauté for 20 minutes over medium-high heat, until they have a nice golden color but are not browned.
Next, deglaze the pan with the sherry and brandy. Simmer uncovered for 5 minutes, then add the wine. Simmer uncovered for 15 minutes. Next, add the beef stock, salt and pepper. Bring to a boil then simmer for 20 minutes, uncovered.
While the soup is simmering, slice the baguette into 1-inch thick rounds. Top with grated Gruyere then broil until the cheese is melted and bubbly.
Remove the bay leaf from the soup, add salt and pepper to taste. Remove the bay leaf from the soup, add salt and pepper to taste.
To serve, ladle soup into bowls, top with a baguette round with cheese and more grated Gruyere, if you’re a fan of cheese.
I made a big pot of this soup for my family a couple of days after Christmas. While certainly not light food, this bowl of soup was warm and comforting after the hectic pace of Christmas. Even Caroline loved it!
I’m glad it’s only January—means we have a couple more months to enjoy soup. This one will most definitely be gracing our table again soon.
Enjoy!
Recipe adapted from Barefoot Contessa.
Like what you just read? Subscribe to my feed! Or you can stay in touch on Twitter and Facebook. You can also find me on Pinterest and Instagram! Or you can e-mail me—I’d love to hear from you!
{ 6 comments… read them below or add one }
Lisa, I love french onion soup. Thanks for posting the recipe, I’m definitely going to give it a try!
Hope you love it, Steph! I always love it even more when someone else makes it for me, but this is a delicious at-home version.
Oh how I love French Onion Soup! I’ve never attempted my own but now I think I just might!
Chase recently posted..Is it time for 2013 goals?
I think you should! Or at the very least, you should come over next time I make it! As soon as the weather is reasonably warm again, we need to do another walk/hike. This time C can lead the way!
how sad you lost your photos…but i’m glad to see this recipe! yum!
sarah k @ the pajama chef recently posted..SRC: Chicken Tinga Tacos
My husband can’t believe I lost them all. Rookie mistake!