French Onion Soup

I don't eat beef.  Or not very often.  Maybe once ever two years or so I will try it because I don't feel comfortable saying that I don't eat it.  And even though it tastes great, I ALWAYS regret it. 

However, I make one exception to that rule.

French Onion Soup!

It's one of my very favorite soups.  Rich and savory and sweet and cheesy and just so comforting.  Perfect on a cold night.  Beef broth and all.

I decided to try making my own version of it for the first time a few weeks ago.  I didn't use a recipe as a base- figured I'd sampled enough bowls in my lifetime to wing it just fine.  And let me tell you, regardless of if this is authentic or not, this was a damn good bowl of soup!



The last bowl and before I added cheese.  But it was sooo rich and yummy!


French Onion Soup

Ingredients:
* 4 large sweet onions
* 1 tsp minced garlic
* 2 14 oz cans beef stock
* 2 14 oz cans chicken stock (or more beef stock)
* water as needed or more stock
* EVOO
* Salt and pepper to taste.
* Cheese of choice (I used sharp cheddar)
* Homemade croutons if desired.

Directions:
* Add EVOO to bottom of heavy pot.  Just enough to coat bottom.  I used my cast iron pot.  Get it screaming hot and then turn the heat down to med-high. 
* Slice onions into half moons. 
* Add onions to hot pot.
* Saute until caramelized.  Watch so they don't burn.  Depending on your pot, you might need to turn the heat down to medium.
* Add garlic and saute for just a minute or two.
* Add liquids of choice (see above list).
* After liquid comes up to temperature, add seasoning.  Taste before adding too much salt as many broths have a fair bit already in them.
* Simmer for 30 minutes.  (this is when I walk the dog)
* Add cheese and croutons.  (I didn't add croutons.  Not because I am gluten free.  I make GF breads.  But because I have what I assume is some sort sensory or texture issue and I loathe soggy bread.  Ditto goes for adding ice cream to pie...why why would you do that?!)  Add bread first and cheese on top.  You can pop it under the broiler if desired.  I just used cheese that I shredded so it melted nicely all on it's own in about 20 seconds.  No need for that extra step for me.