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And so my affinity for soup continues :) But I promise that if you give this soup a try, you’ll understand why!
For those of you who already love french onion soup, just skip ahead to the recipe. But for those of you still undecided, let me convince you :) This soup is amazing year-round. The main ingredient is onions so it’s very economical. And it’s topped with a cheese-covered crouton… need I say more? Don’t let the seemingly high-maintenance recipe intimidate you, it is sooo worth it!
*The timing on this recipe overlaps awesomely well with THIS bread recipe so you can have a fully homemade meal :)
French Onion Soup with Gratinée
Based on this recipe from smitten kitchen
Start-to-Finish – 1 hour 45 minutes
3-4 large onions, julienned
2 garlic cloves, minced
4 oz butter
1 glug olive oil
2 tbsp sugar
1/2 cup sweet white wine
8 cups brown veggie broth
10 or so slices whole wheat french bread
6 tbsp mozzarella and/or parmesan cheese and extra for sprinkling
1) Caramelize onions…
Melt butter in medium size stockpot over medium-low heat. Add olive oil, sliced onions, and garlic and stir to coat. Cover and let cook 15 minutes without stirring. Stir in sugar and salt and raise heat to medium. Cook onions for 30-40 minutes, stirring frequently until onions are golden brown and fully caramelized.
2) Add wine and broth. Raise heat and bring soup to a low boil. Season soup with salt and pepper. Reduce heat and simmer partially covered for 30 minutes.
3) Preheat oven to 325 degrees. Fill six oven-proof bowls with hot soup. Stir 1 tbsp cheese in to each bowl and top with slices of bread. Sprinkle with extra cheese. Place prepared bowls on a foil-lined baking sheet and bake at 325 degrees for 20 minutes, broiling for the last few minutes until cheese is slightly browned. Serve this oniony, cheesey goodness immediately :)