When Life Gives You Onions…

make onion soup with Renzie Baluyut.

They say the hallmark of any good cook is how he makes soup.

Personally, I’m big on soups.  I love it.  But you can do so much more than just popping a can open, or pouring hot water into a prepacked styro cup, or emptying a pouch onto a pot.

Don’t get me wrong- instant or ready-to-eat soups is alright sometimes, but when it’s time to break out some cooking skills, then you have to know how to make some soup.

Heck, you don’t even have to be a Top Chef to pull something off like a good soup.  I say we can always use this opportunity to hone our kitchen-craft, and fill a few eager bellies with nourishment and love.

Or in this case, some onion soup.

Here’s a fairly simple, yet delicious and hearty soup you can make, particularly so when you have a whole lotta onions lying around the house.

French Onion Soup.

The classic French Onion Soup is primarily made of caramelized onions in beef stock, with croutons, and melted cheese on top.

French Onion Soup, image courtesy of Wikipedia.

From Wikipedia:

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a broiler in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient sops.

You Will Need:

  • 4 large yellow onions (or Vidalia onions), sliced
  • 6 tbsps of extra virgin olive oil
  • 1 tbsp of sugar
  • 2 quarts of beef broth
  • 1/2 cup brandy (optional)
  • A French baguette sliced and toasted
  • Swiss cheese, either Emmenthal or Gruyere

Let’s Get Cookin’!

1. Slice 4 large yellow onions, using a tight thin slice.

2. In a large Dutch add enough Bertolli Extra Virgin Olive Oil to coat the pan and then add the onions. Cook them over medium heat for 12 minutes, until they’re tender and golden. Stir often.

3. Add brandy if you like and let the alcohol burn off.

4. Next add sugar and beef broth, cover and bring to a boil.

5. Reduce the heat and simmer for 12 minutes.

6. Ladle the soup into a bowl.

7. Place a slice of baguette on top.

8. Cover with shredded gruyere and place slices of emmenthal over.

9. Place the bowls on a baking pan and broil until the cheese is melted.

French onion soup recipe courtesy of Holiday Kitchen.

Of course, other variations for French Onion Soup will depend on your personal preferences.  Chef John from FoodWishes.com, for example, prefers small onion chunks, rather than strips, a mix of chicken stock and beef stock, lots of butter, and a longer simmering time.  Check out his how-to video here.

Feel free to put a little spin on this french classic to make it your own.

Images used on this post courtesy of Wikipedia.

Cheers!

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