I warned you! I’m on a soup kick!
Every Christmas Eve for the past few years I’ve made a batch of homemade French onion soup and served it alongside crab legs, steamed shrimp, fried fish and roasted cauliflower. It’s a fun tradition we all look forward to for different reasons. The Husband goes nuts for the shrimp. The 8-year-old can eat his weight in crab legs and the 2-year-old is a cauliflower fanatic.
I love the soup!
This year the soup came out amazing. Better then amazing, perfect in my opinion. The mushrooms were a fantastic addition and really reduced the need to add bread or crackers.
Here’s what I did…
- 1 tbsp butter
- 1 tbsp coconut oil (You can use olive oil if you don’t have it)
- 2 large sweet onions
- 2 red onions
- 1 cup good quality red wine (one you would drink)
- 1 lb mushrooms
- 32 oz (1 carton) beef broth
Heat a soup pot over medium heat and add the butter and oil. Slice one of the onions as thinly as possible.
Add them to the pot and sprinkle a little salt.
Repeat with each onion, layering them with a pinch of salt in the pot.
Once finished, stir them all together and let them slowly cook over medium to medium-low heat for at least 1 hour, stirring about every 20 minutes.
We made cookies while waiting.
After an hour the onions will have reduced and darkened in color.
At this point I decided to use the pound of mushrooms I got in my farm share.
I roughly chopped them and added to the onions with the 1 cup of wine.
I let the mushrooms and wine cook down for about 10 minute before adding the beef broth.
After adding the beef broth, I brought everything to a boil and then lowered to a simmer until I was ready to serve.
You could eat it as is or add some cubed bread and top with a slice of cheese melted under the broiler.
|Servings||Amt per Serving|
|90||3g||1g||old: 2||new: 2|