French Onion Soup

I thought it would be fun to have a how-to type post and show all the parts of a recipe! J loves French Onion soup and I had read that someone had made it this week also( I found it! It was Foodie, at Fab and Delicious Food!), so I decided today would be a good day to do so. So here you go, my version of French Onion Soup!

I used two pounds of onion, half yellow and half sweet( which was a large onion of each flavor), slice in half and slice thinly.

Add to a thick bottomed pot with two tablespoons of butter, and sprinkle generously with salt. (you can’t see the butter but it’s under there!)

On low, cook down onions until they turn golden brown. It took me almost two hours to do this, but I had it on super low and had the time to do it, but I have done it in about 30 minutes. Look at how much they cook down!

Here are the ingredients I add: Brandy, worchestershire sauce, beef consume, bay leaves and italian seasoning, along with some pepper. I also used low sodium chicken stock (not pictured) and some water.  I also used to some lemon juice for some acidity that I was not originally planning to add.

Add 1/4 c of brandy and cook down until the alcohol is cooked out. Add a tbsp of worchestershire sauce, a tsp of italian seasoning and bay, the beef consume, 1.5 cups of water and 2 cups of chicken stock.  Let simmer together for at least 30 minutes. Taste for seasoning, add salt and pepper if needed. I added about a tbsp of lemon juice for an acid kick, you can skip this if you would like.

I used a demi loaf of roasted garlic loaf, sliced thinly and toast it ( I used the broiler.)

Ladle soup into an ovenproof cup or bowl. Float crouton and top with cheese (I used a slice of provolone) and toast under the broiler. Watch it carefully, I almost let the cheese burn!

Let cool for a minute or two and serve!

This recipe made enough for four generous servings, which I served with a side salad. J now has a lot of his favorite soup for lunch now!