French Onion Soup

Would you believe that I’ve had this sitting in drafts folder for SEVEN months? I’m not sure how or why but somehow I completely forgot all about posting this, but the upside is that I found it just in time for the start of the cooler weather. I’ve always loved onion soup, but ever since our last trip to Paris in November 2013 it will forever be associated with the memories of those steaming bowls of goodness complete with crusty slices of baguette and melted cheese, warming us up and providing comfort in the cool crisp Autumn of that time.

I skip the baguettes and cheese as a favour to my waistline, but if you want to go the extra mile feel free to grill some slices of crusty bread, and melt some Gruyere or Comte on top before adding it to the bowl.

I’ve seen versions of this soup that have it ready to eat in under thirty minutes, but in my opinion it’s all about the time you take to gently caramelise the onions, and there’s just no way that can be done properly that quickly. I allow at least thirty minutes for that part, then another thirty minutes or so for the rest. The extra time you take will pay off in the end results.

 Ingredients:

  • a little olive oil
  • 50 g of butter {regular salted, not unsalted}
  • one kilo of brown onions, thinly sliced
  • 2 cloves of garlic, finely chopped
  • a few sprigs of fresh thyme
  • 150 ml dry white wine
  • 2 litres of good quality vegetable stock {you could also use beef stock for a richer flavour}
  • salt and pepper
  • Optional: toasted baguette slices topped with melted cheese

Method:

  • Heat the olive oil and butter in a heavy based pot or deep saucepan. When the butter has melted add the onions, and cook gently on a low heat, for thirty to forty minutes. You can cover the pot or pan, and remember to stir frequently. Very slowly the onions will soften, turn translucent, and eventually they will caramelise and be golden and sweet.
  • When the onions have caramelised add the onion and thyme and gently fry for a minute or so, then add the wine and turn the heat up to deglaze the pan. Bubble on high for a few minutes, then add the stock and a little pepper. Cover with a lid, turn down to a very gently simmer, and leave it to cook for thirty minutes. After this time check to see if it needs any further seasoning. Remove any stalks from the thyme, and it’s ready to serve.
  • If you like you can serve it with the toasted cheesy slices of crusty bread. Bon apetit.

  1. It’s hard to find vegetarian French Onion at restaurants and I’ve never made it myself. Plus all the canned version or packets(I know gross) are always meat based brothers. So thank you for posting this recipe with vegetable stock!!

    Liked by 1 person

    Reply

    1. That’s a shame, it should be a simple vegetarian meal. So easy to make, just a bit of time and stirring.

      Like

      Reply

  2. Oh I love french onion soup. This looks amazing.

    Like

    Reply

    1. Definitely a favourite, I think I need to make it again soon.

      Like

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Stay at Home Mum

playing by my own rules

Midlife Dramas in Pyjamas

A BITE-SIZED, HUMOROUS VIEW OF MIDDLE AGE...

Kate's Clean Plate

KEEPING LIFE HEALTHY, ONE MEAL AT A TIME..

Twinspiration

by Britta & Carli Garsow

Cooking Without Limits

Food Photography & Recipes

Fashion Food Fotos

A lifestyle blog by Becky Freeman

The Food Charlatan

playing by my own rules

Movies For Insomniacs

the home of all things movies

What Riva Wore

a fashion and lifestyle blog by Riva Treasure

The Notorious MUM

playing by my own rules

Veggie Mama

Easy Vegetarian Recipes for the Whole Family

My Midlife Mayhem By Louisa Simmonds

Muddling Through Middle Age With A Warm Heart And A Big Gob

lyriquediscorde

home of all things music

Life Through the Haze

musings on life, love, food & mental illness

Woogsworld

| Mrs Woog | Making the most of the mundane

Champagne Cartel

toasting the beauty and chaos of life

HandbagMafia

One woman's thoughts, thrown awkwardly at the internet with reckless abandon and questionable aim

the hungry mum

Simple ideas for a delicious life. Home baking is my passion.

nowavailableonvhs

interests & obsessions

A Red Lip And A Nude Shoe

Dior Dreams On A Kmart Budget

Frocks, Shocks, & Champagne

playing by my own rules

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: