I’m going to be working outside all day tomorrow and it’s supposed to be cold and raining, I really hope that soup is on the menu for dinner tomorrow night.
Well it’s just your lucky day, because as a matter of fact soup is on the menu.
Me: Don’t worry about it.
Am I going to like it?
Have I ever cooked anything for you that you didn’t like?
Am I going to like it? Seriously? He’s always asking me if my dinner is good or if’s he going to like it. I’m going to start charging him a dollar every time he asks me a silly question like that. And yes in case you were wondering he did like my soup.
Wait! I haven’t even told you what’s on the menu!
French Onion Soup.
If you are an onion lover, like myself, there is nothing better, no seriously, nothing better than a big bowl of French onion soup with lots of gooey gooey cheese and that big chunk of bread that’s swimming in the delicious broth. Yum. My mouth is watering just thinking about it.
I used to think that French onion soup was super complicated with a ton of crazy ingredients, and boy was I wrong. It’s so simple to make and can absolutely be a weeknight meal. The hardest part is slicing all the onions and trying not to cry!
This is so simple, really. Keep reading.
Grab a dutch oven and start melting the butter. In the mean time start slicing up those onions. When the tears start, just keep slicing, it’ll end soon, I promise. Toss the onions into the melted butter and give it a good stir.
You’re probably thinking that you just cut up way too many onions because they are overflowing in the dutch oven. Don’t fear you need that many.
Season the onions with pepper, dried rosemary, dried oregano and garlic powder.
Sprinkle in some flour, give the onions another big stir and let the flour cook for a few minutes.
Add in the beef stock and now just wait until the soup is warm.
Ladle the soup into oven and broiler save bowls. Toss a big chunk of bread on top and sprinkle with shredded gruyere cheese. Toss under the broiler and let the cheese melt. That’s it!
If you don’t have oven and broiler safe bowls, you can always slice up the bread and lay it on a baking sheet, sprinkle the cheese over the bread and then put the baking sheet under the broiler. Once the cheese has melted you can put your cheesy crouton over the soup.
Side note: I splurged and bought the gruyere cheese, which is not something that I usually do because it is kind of pricey. Gruyere is the traditional cheese for French onion soup, but you can absolutely use swiss or mozzarella. I usually use mozzarella and it is just as yummy as the gruyere.
- 1/2 stick butter
- 5 large onions, sliced
- 1/2 tsp. black pepper
- 1/2 tsp. dried rosemary
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 3 tbsp. flour
- 12 cups beef broth or stock
- French or Italian bread
- Gruyere cheese, shredded
- Melt the butter in a large dutch oven.
- Add in the onions, and toss to coat them in the butter. Cook on medium for 25 to 30 minutes until the onions are caramelized.
- Season the onions with the dried rosemary, dried oregano, pepper and garlic powder.
- Sprinkle the flour over the onions and toss to coat. Cook another 2 to 3 minutes.
- Add the beef broth and continue to cook until warm.
- Ladle the soup into the oven and broiler safe bowls.
- Place a thick slice of bread over the soup and top with the gruyere cheese. Use as much or as little cheese as you like.
- Place the bowls onto a baking sheet and place under the broiler. Keep your eye on the cheese, it just takes a minute or two to get nice a bubbly.
- If you don't have oven and broiler safe bowls, you can lay slices of the bread onto a baking sheet and top with the cheese. Place the baking sheet in the oven and when the cheese has melted you can top the soup with your cheesy crouton.