• This is my absolute favorite soup for a chilly winter's night. Four out of five of my family give it the thumbs-up, which is truly a feat! You can take off the bread and reduce the amount of cheese to make it weight-loss friendly, as well.

Ingredients

  • 4 large organic onions, roughly chopped
  • 6 cups organic vegetable broth (more or less depending on how thick you want it to be)
  • 2 tablespoons olive oil*
  • 1 tablespoon organic flour
  • salt and pepper to taste (go easy on the first, if your broth is salted)
  • 6 slices toasted bread (I love pretzel bread for this as it's salty; traditional would be French bread)
  • 1 cup mixed grated Parmesan and Gruyere cheese
  • *This soup is even better if you add the garlic olive oil that I always keep in my fridge. Simply spray olive oil on a baking dish and roast shelled garlic for 30 minutes on 350 degrees, or until they're mushy and browned. Transfer them to a covered (preferably glass) container and fill the container to cover the garlic with olive oil. Leave it in your fridge. When you are cooking grab a scoop of the oil (it will have the consistency of butter) and a few cloves of roasted garlic. It makes everything taste better.
5 (Rated by 3 moms)
PREP TIME 20 Min READY IN 1 Hr
COOK TIME 40 Min SERVINGS 6
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Winter
COOKING METHOD Stove-Top
CUISINE French

Preparation

  1. In a big pot, heat up the olive oil and add the chopped onions. Saute until they are translucent, then sprinkle on the flour and cook for a few minutes, stirring to coat. Add broth and bring to a boil, then reduce the heat to simmer. Cook for 30 minutes, adding salt and pepper to taste and stirring occasionally, until the onions are soft and have incorporated the flavor of the broth.
  2. (At this point you can follow the directions below and serve. But I've found this soup is better if you then take it off the stove and let it cool, then put in the fridge for 24 hours.)
  3. Preheat the oven broiler as you ladle the soup into individual bowls. (They don't have to be baking bowls; I use regular soup bowls.) Cover each bowl with a slice of bread, then a sprinkling of cheese. Set the bowls on a baking dish and slide under the broiler for a few minutes, until the cheese is melted and slightly browned.
  4. Enjoy!
  5. P.S. The photo is from Gourmet, where the recipe is slightly more complicated. (http://www.gourmet.com/recipes/2000s/2006/12/frenchonionsoup)

Rating

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