#domesticwithdad is back with the first project of the summer: how to make French onion soup!
(Also, can I put a couple grammatical questions on the table? To Oxford, or not to Oxford? Do you capitalize after a colon or leave the proceeding letter lowercase? These little inconsistencies with AP Style and other styles…I need everything to be on the same page!)
College friends, I will be frank: T/this soup is time intensive! Caramelizing the onions takes around 30 minutes, and then the soup must simmer for 45. BUT, I am a super-fan of multi-tasking (another debatable concept), so sometimes, I babysit my simmering vegetables while doing my homework next to the stove. Do what you gotta do.
Anyways, first things first: C/croutons! I think 75 percent of the reason I eat this soup is to eat the croutons covered in melted Gruyère. YUM. You could make the croutons while you’re waiting for the soup to simmer; whatever floats your boat. I wanted my bread to be super-stale because it was going to be sitting in soup later!
Croutons are easy and unfussy. Buy a baguette or sourdough (or make your own), slice to desired thickness, butter, and salt & pepper it. You could alternatively do an olive oil drizzle in place of the butter … whatever makes your socks go up and down. We went the butter route.
As for the onions, cut to the desired size. We went with larger chunks, just because we didn’t think small pieces would hold up very well. For comparison, this is what the raw onions look like:
And after they had been reducing for a bit:
And the final, caramelized product:
Mom used to make a batch of these every week and pull them out of the fridge as needed. That’s also an option, if you fancy it.
The recipe we’re using calls for four cups of beef stock and four cups of chicken stock. We went rogue (because we don’t usually play by the exact rules) and did eight cups of chicken stock, because that’s what we had and we’re cheap. Everything turned out delicious.
If you don’t have ramekins, you technically don’t have to throw the soup in the oven, but it does seal the deal. I guess microwaving your soup + cheese would also work. Please do not microwave the crouton.
-French Onion Soup (courtesy of Dad’s favorite place…FoodNetwork!)-
4 yellow onions
1 stick butter (1/2 cup)
1 overflowing cup white wine
4 cups beef broth
4 cups chicken broth
4-5 dashes Worcestershire sauce
2 cloves garlic, minced
olive oil or butter
Gruyère cheese, thickly sliced
- Chop onions to desired size. Slice bread for croutons. (As much or as little as you’d like.)
- Melt stick of butter in large pot. Add onions, stir to coat. Cook until soft and translucent. Add wine and cook until caramelized (a deep golden brown). Add broths, Worcestershire sauce, garlic. Simmer for 45 minutes.
- Line a baking sheet with parchment or foil. Either butter both sides of the bread before placing on baking sheet, OR lay bread on baking sheet and drizzle with olive oil. Top with salt and pepper. Bake at 350˚F until deep golden brown.
- Ladle soup into ramekins and top with crouton and Gruyère. Broil until cheese is bubbling and brown. OR, grate the cheese over soup, microwave to melt, and top with crouton.
Happy cooking, friends!