The Rancher and I LOVE this recipe. I have no clue where I found it, but have been making it most of our married life.
I had never tasted this kind of soup until after we were married. J is a big fan of French Onion Soup. This surprises me as he does not like onions and is not much of a soup eater. Apparently this is an exception to the rule.
French Onion Soup
1/4 C butter or EVOO – I use Extra Virgin Olive Oil (EVOO)
2 Red Onions, thinly sliced
2 Yellow Onions, thinly sliced
1 tsp Sugar
1/2 tsp Salt
1/2 tsp Pepper
1/4 C White Wine
2 2/3 C Beef Broth
2 C Water
1/4 tsp Dried Thyme
8-10 slices French Bread
3 C Swiss Cheese, shredded
In a skillet, melt butter.
Add onions and saute until tender.
Stir in sugar, salt and pepper and cook for 20 minutes, stir occasionally.
Transfer to a crock pot.
Stir in wine, beef broth, water and thyme.
Cover; cook on low for 6-8 hours or high for 3-4 hours.
Ladle soup into ovenproof bowls and top with bread and cheese.
Broil in oven until cheese is melted.
A few notes:
This soup is very fragrant! Your entire house will smell like onions for a while.
Onions – Sometimes I use white v. yellow onion or all three. I always use a red onion.
White Wine – If I don’t have any I will use extra beef broth. I have also used cooking sherry and it works too.
Beef Broth – Generally I make this Soup after I make a roast and use the broth from the roast for lots of extra flavor.
Water – Adjust to your personal preference. Sometimes I don’t use any, just tasty broth.
Rosemary and Bay Leaf – Sometimes I toss in 1/4 tsp Dried Rosemary and a Bay Leaf for fun. Make sure to dig out the Bay Leaf … DO NOT EAT THE LEAF!
French Bread – I had a friend suggest lightly toasting the bread before adding it in the soup. It’s a good idea. Here is the recipe I use for French Bread.
Cheese – Most of the time I melt a slice of provolone cheese v. Swiss. Both are delicious.
Since I had the French Bread made I decided to pair our soup with meatballs. Soup and meatball sandwiches; no meatless meals at our house! I tried the Pioneer Woman’s Comfort Meatballs from her first cookbook.
I wasn’t sure I could handle oatmeal in my meat and really didn’t think I could do oatmeal flakes. I put the oatmeal in the food processor; it worked great. I didn’t have Tabasco for the sauce and forgot to get some at the store. So, I used; awesome! The best part is I found it for $1.00 a bottle.
These meatballs are like no other. They are moist, tender and comforting. The Pioneer Woman wins again.
Linking Up with:
Hunk of Meat Monday at Beyer Beware
Cast Party Wednesday #26 at Lady Behind the Curtain
Full Plate Thursday at Miz Helen’s Country Cottage.
at The Country Cook and Friends