French onion soup is one of my favorite things to order when we eat out because it’s something I just never make at home. Well, that is no longer a problem because I’ve hit upon a great recipe for it. It’s adapted from one I tore out of Health Magazine.
4 tbsp butter
1 tbsp olive oil
3 large sweet onions, peeled and thinly sliced
1/2 tsp salt
2 tsp sugar
1 tbsp flour
1/3 cup sherry
8 cups beef broth
1/4 tsp pepper
2 tsp soy sauce
1/2 tsp thyme
4-8 pieces of whole wheat or whole grain bread
4-8 slices Swiss cheese
Heat 1 tbsp butter and olive oil in a large skillet and add the onions and 1/4 tsp of the salt. Cover and cook for five minutes over medium high. Uncover, add1 tsp sugar, and cook, stirring often for about half an hour, until the onions are a light brown or golden color. Add flour and reduce heat to low. Stir for about one minute. Add sherry and cook until reduced, about a minute. Transfer to a large pot and add remaining 1 tsp sugar, remaining 1/4 tsp salt, pepper, beef broth, soy sauce, remaining 3 tbsp butter, and thyme. Bring to a boil then reduce heat to low and simmer for about half an hour or until onions are completely tender. Season to taste with additional salt and pepper as needed.
Toast bread, then melt the cheese on it under a broiler. Place bread in bowl and ladle soup over it.
The key is using sweet onions and being patient. This isn’t a quick thing to whip up, but there’s nothing hard about it either. You just need time to wait for things to cook.
This was velvety, smooth, sweet and very flavorful. The sherry brought in some nice flavor and the onions were soft and melted in your mouth. I like to melt the cheese right on the bread because it’s less messy to eat. My only regret is that I did not double this recipe because I wanted to freeze some, but there just wasn’t any left.