French Onion Soup on a chilly day is comforting and relatively simple to make. The strong flavor of onion mellows after sautéing. Top with a slice of sour dough French or rye bread, herbs, garlic and a sprinkling of Gruyère cheese. Serve with a green salad and call it dinner. Satisfying and nutritious.
- 1 ½ cups thinly sliced yellow onions or Walla Walla onions
- 3 tablespoon butter (can substitute olive oil)
- 6 cups chicken, vegetable or beef broth (we use Pacific Brand Organic Chicken Broth)
- ¼ teaspoon freshly ground black pepper
- Dash of white wine, cognac or dry sherry
- 6 slices toasted sour dough French or rye bread
- ½ teaspoon Fuller’s Beaujolais Blend
- 1 large clove garlic pressed/crushed or finely minced
- 3-4 tablespoon virgin olive oil (depending on the size of the bread slices)
- 1 cup Gruyère cheese grated
Sauté the onions in the butter/olive oil until well browned, but not burned. Add the 6 cups of stock and ground pepper. Cover and cook over low heat or in a 275 degree oven for 30 minutes. I’ve shorted the time to 15 minutes and it still tastes yummy. After simmering add the white wine, cognac or dry sherry if desired.
Combine the Beaujolais Blend, pressed garlic and olive oil in a small bowl. Brush one slide of the bread with the mixture. Ladle the soup into individual bowls (one that are oven proof) or into a large casserole. Place one slice of bread in each bowl and sprinkle with about ¼ cup grated cheese. Duplicate the process in the casserole.
Place individual bowls on a cookie sheet and heat in a 300 degree oven until the cheese is melted.