One of the most versatile types is French Onion Soup.
Elegant enough to serve as an appetizer for a large dinner or casual enough to be a simple supper on it's own with a salad and crusty bread served along side.
The secret to creating the intense flavour is to let the onions carmalize slowly for at least an hour. This draws out the sweetness of the onions and turns them a rich golden brown colour.
Trust me, this soup is worth all the tears from slicing the onions!
Best Ever French Onion Soup
- 2 large Spanish or 5 regular cooking onions sliced
- 2tbs butter
- 2tbs olive oil
- 2tbs sugar
- salt and pepper
- 4 cups beef broth
- 1 tsp thyme
- 1 tsp Worcestershire sauce
- splash of white wine or Cognac (optional)
- 1 baguette sliced and lightly toasted
- 1 cup mixed shredded cheeses (Mozzarella, Gruyère, Parmesan and/or Swiss)
Add onions and olive oil.
sprinkle with salt and pepper.
Cook over medium heat for 15 minutes stirring frequently.
Add sugar and reduce heat to low.
Cook until onions are carmalized and a deep brown colour stirring occasionally. This takes 1 to 2 hours.
Add broth, Worcestershire, thyme and wine (if using).
Bring to a low boil then reduce heat and simmer for an additional 15 to 20 minutes.
Preheat broiler in the oven.
Ladle into oven proof bowls and top with bread rounds and cheese.
Place on cookie sheet and place under broiler for 1 to 2 minutes until cheese is golden and bubbly.