The husband and I LOVE French onion soup. For a while, we had a tradition of trying it at every restaurant we’d visit. The funny thing is neither of us liked the bread part. We just want the broth and lots of it!
So a few years ago, I took my hand at making my own. I have to admit the process is quit fun and surprisingly easy. It’s just takes a bit of time. There is just something about cutting up ALL those onion and reducing them down into this glorious flavorful broth.
I use all different kinds of onions to get the most flavor. Well, that’s a lie. Honestly, the first time I made the soup I didn’t know what kind of onions to use so I got one of each (I truly am an experimenter). I was pleasantly surprised, loved the way the broth came out and still make it like this.
- 5 onion (I use 2 sweet, 1 red, 1 white and 1 yellow)
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
- 1 cup (8oz) leftover wine (I’ve used red and white, both work, although I like red better)
- About 2 cups chicken broth (I used leftover turkey broth)
- About 4 cups beef broth (2 cans) (lower sodium fat free preferred)
- 1 tbsp oat flour or other thickener
- 1 tbsp dried parsley
- 2 dried bay leaves
- 1 tsp dried thyme
- ½ tsp dried rosemary
Peel and cut the onion in half. Slice thinly. I normally finely dice the ends to add different sized pieces.
Heat the butter and oil in a large pot over medium-low heat.
Put a layer of onion in the pot and sprinkle with salt and pepper. Add more onion then salt and pepper again. Continuing layering until you run out of onion. Leave the onion alone for about 20 minutes. You will begin to hear it sizzle that’s ok. The temperature is so low the onions won’t burn.
After 20 minutes, stir the onion. Continue to cook the onion on the medium-low heat for at least an hour stirring occasionally. The onion will reduce greatly and start to darken in color.
After an hour, turn the heat up to high. Add the wine and let it boil until it reduces a bit.
Now this is my special trick. Take a ladle full or of the wine onion mixture and place it in the blender. Add the oat flour, dried herbs and blend on high for a second or two. Be sure to take the top off and use a towel when blending hot things.
Add the broth and herb mixture to the pot with remaining onion wine mixture. As for the broth, I use a mixture of beef and chicken totally about 6 cups. If you are using cans, 1 can of chicken and 2 beef would work nicely.
Bring the broth to a boil and then lower to a simmer until ready to serve.
In my house, we still skip the bread but you can add it if you like. For mine I just sprinkle a bit of fancy shredded mozzarella cheese. The husband get’s a thick slice of provolone and puts it under the broiler. Either way it’s good stuff!
|Servings||Amt per Serving|
|5||about 2 cups|
|181||6g||2g||old: 3||new: 4|