From The Kitchen of A Military WIfe

French Onion Soup

Posted on: February 16, 2010

Here is the French Onion Soup Recipe! Sorry it to me so long everyone.  Between a regular job, being in nursing school, and being a photographer i get busy.  🙂 But the recipe is well worth it!

1 stick (1/2 cup) unsalted butter
6 yellow onions
1 cup white wine(either the cooking wine or regular white wine.  I’m a riesling drinker so I just tossed in a cup of that)
1 32 oz carton of low sodium chicken broth(or 4 cups, just make sure you get LOW SODIUM)
1 32 oz carton beef broth (4 cups)
2 cloves minced garlic
2 Tablespoons Worcestershire sauce
1/2 loaf french bread (or more if you prefer)
3 oz gruyere cheese (or swiss)
One of the things I like about this recipe is it isn’t all that difficult to make.  Cutting all the onions made me tear up a bit, but this soup was well worth it.
Slice the onions into thin strips.  This is not something you can use your food chopper for, much to my dismay you have to do this by hand.  Once the onions are all sliced place your stockpot on the stove over low heat and melt your butter. Once the butter is melted stir in all of the onions making sure that they are thoroughly coated.  Let the onions sit on the stove for 20 minutes, stirring occasionally.If your stockpot is oven safe, preheat your oven to 400 and let the onions cook in the oven for 45 minutes.  If your pot is not oven proof you will have to do this on the stove(the timing is still 45 minutes, use medium heat and stir occasionally).  You want to onions to be very brown but be careful that they don’t burn.  Halfway through the cooking process if you used the oven route you need to remove the onions, stir them generously and place them back in the oven.  After 45 minutes place the pot on the stove and add the wine BEFORE you turn on the heat.  Now turn the stove onto medium high and let that cook for 5 minutes,  After 5 minutes add the chick & beef broth, along with the Worcestershire sauce and garlic. Let that simmer for another 45 minutes.  After it has been cooking for 25 minutes, slice and butter your bread and cook it in the oven for approximately 15 minutes or until desired crispness. After the soup is done cooking ladle it into bowls and top with shredded gruyere cheese.  You may either place the bread in the soup bowls or eat it on the side(my preferred method)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

My Tweets

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 6 other followers

Total Blog Views

  • 2,009 hits


%d bloggers like this: