French Onion Soup On An Autumn Day
September 20, 2011 § 29 Comments
Ahhh, it’s finally beginning to feel like Autumn around here!
It’s no secret that Autumn is my absolute favorite season. There are just so many things to look forward to!
- The beautiful shades of red, orange, and yellow that are present everywhere you look.
- The falling of the leaves.
- Apples and pumpkins at the Farmer’s Market.
- Cooler air.
- Warming up with bowls of yummy soup and hot cider.
- Cross Country meets.
This past Sunday was especially Autumnal. It started with a Cross Country meet at 9 o’ clock in the morning (a meet in which I did great in, if I do say so myself), followed by doing some homework while simmering a pot of Brown Rice Pudding, a family lunch featured homemade French Onion Soup, and a brisk, yet relaxing walk through the park.
While the walk through the park and the meet were nice, I’d definitely say that the French Onion Soup was the highlight of the day.
All-natural beef broth seasoned with soy sauce and thyme. Perfectly caramelized onions. Hearty cubes of doughy French baguette. Creamy shredded mozzarella and sharp provolone. All baked in ceramic ramekins until the broth is hot and the cheese is melted and bubbling. Perfection.
French Onion Soup
“Warm french onion soup topped with hearty cubes of baguette, two kinds of cheese, and baked to perfection.”
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 medium onions, sliced thin
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup red wine
- 2 (14.5 ounce) cans beef broth (I used reduced-sodium broth.)
- 2 tablespoons soy sauce
- ½ teaspoon dried thyme
- salt and pepper, to taste
- 1 French baguette, cut into 1-inch cubes
- 1 ½ cups shredded mozzarella and provolone cheese (Usually called Pizza Blend.)
- 2 scallions, sliced
- Preheat oven 450 degrees Fahrenheit. Heat butter and olive oil in a large pot over medium heat. Add onions and sugar. Cook five minutes. Season with salt and pepper.
- Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1-2 minutes. Add wine, scrapping pan to loosen browned bits. Cook 1-2 minutes or until slightly reduced. Add beef broth and thyme. Boil, reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
- Place cubed on a baking sheet. Bake 10-15 minutes per side or until golden.
- Ladle soup into oven proof bowls. Top each bowl with a small handful of cubed bread and sprinkle with cheese. Bake 5 minutes or until cheese is bubbly. Garnish with scallions and serve.
Yield: 5 servings