I have been completely knocked out with a head cold for the last few days. When I finally felt up to a cooking something other than ramen noodles, I was craving something comforting and easy on the throat. However, I wasn’t able to go to the store, so I had to work with the supplies I had in my pantry. This was my vegetarian’s favorite soup.
The secret to making great tasting french onion soup is caramelizing the onions and using really great stock. I had to use store bought stock, not ideal, but necessary because I felt so awful I wasn’t about to do it from scratch. I took two boxes of stock and reduced them by half .
5 onions, sliced thinly
1/2 stick butter
3-4 sprigs of fresh thyme
2 T flour
12 oz red wine or 1 bottle of wheat beer
2 qts beef stock
1 baguette, 1/2 inch slices
swiss or provolone cheese slices
salt and pepper to taste
- Slice onions and saute them in the butter.
- Begin with 1 tsp salt, 1/2 tsp pepper and the thyme while carmelizing the onions. It will take between 1 and 1 1/2 hours to carmelize them. Begin on a medium high temperature for the first 30 minutes, stiring often. Turn to low heat and continue to stir often until the onions turn a deep rich brown color. (see picture below)
- Add in the flour and cook for an additional 5 minutes to cook the raw taste out of the flour.
- Add in the beer or wine and reduce by half at a simmer.
- Add in the beef stock and reduce by half. Simmer until the texture of the soup is silky.
- Meanwhile, toast the baguette slices in the oven on broil.
- Right before serving, add sliced cheese over the crostini and broil till the cheese is golden and bubbly.
- To serve, ladle soup in cups or soup bowls, add two cheese crostini over them and enjoy
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.