French Onion Soup – Made from Scratch

It’s the time of year when the craving for a great bowl of French onion soup can only be satisfied by a great recipe.  Not only is it a perfect meal when suffering from the common cold, it’s also a crowd pleaser!  Simple and satisfying, it can’t be beat!

Ingredients: (I used organic ingredients and always recommend you do too)

• 3 yellow onions – sliced very, very thin
• ¼ C. butter
• 1 tsp. white sugar
• 1 T. all-purpose flour
• 41 oz. beef broth
• ½ C. red wine
• 1 French baguette
• 8 oz. sliced cheese (Gruyère or provolone)

Soup Directions:

Preheat oven to 350 degrees.  Melt butter in a large heavy pot.  Stir in the sugar, add onions.

Cook over medium heat until golden brown, about 20 minutes.

Stir in flour until well blended with the onions and pan juices.

Add broth and wine.  Heat to boiling and then reduce to low.

Cover and simmer for 15 minutes.

Crouton Directions:

Cut bread into 1 inch cubes.

Spread evenly onto a baking sheet.

Bake in the oven at 350 until toasted – golden brown.

Put together the soup:

Ladle a generous serving of soup into an oven-safe bowl reserving room for croutons and cheese.  Add a handful of croutons and cover with a layer of your cheese of choice.

Place in the oven until the cheese has melted.  Enjoy!