Atlanta experienced some snow and ice the other week, and the cold weather left me with a craving for some French onion soup. When we were finally able to shovel our way up the driveway and up the street, we headed out to dinner. Much to my disappointment, the soup I ordered was overly salty, lacking in onions, and overly cheesy.
As a result of my disappointing restaurant experience, I was determined to make my own French onion soup. I researched recipes on the internet to see what sounded best and was surprised by the variety of techniques in French onion soup. Some called for butter, some for olive oil, some required white wine, others red. I mix and matched to suit what I thought were our family’s tastes, and boy, did the soup hit the spot!
I definitely cut out a lot of the butter I saw in most recipes, added fresh herbs instead of dried, and skipped the wine. I also used grated cheese for just a touch of it, not an overwhelming glob that generally reminds me of a giant lugie!
2 tablespoons unsalted butter
1 tablespoon olive oil
6 medium or 4 large onions, sliced
1 tablespoon Worcestershire sauce
2 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs, peeled
fresh ground pepper and salt to taste
1 quart beef broth
1 quart chicken broth
crusty or slightly dried bread
Melt the butter and a splash of olive oil in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper. I added the thyme sprigs in to cook for flavor, to be removed later. Cook until the onions are very soft and caramelized, about 20 to 25 minutes. Add the broth, bring the soup back to a simmer, and cook for 10 minutes. Remove bay leaves and the thyme sticks.
Serve topped with bread and sprinkled with grated Gruyere cheese. Enjoy! What are your favorite soup recipes for a cold day?