Food I Ate Fridays - French Onion Soup

Another holiday idea that came from my other sister in law, Cirsinta, was for my sisters and mom and I to all buy the same cook book and begin cooking through it together. I will share more on this in the future, as another blog is being designed for it as we speak, but what I want to share today is a recipe that my husband has requested I learn to make for years.

French Onion soup is one of those things I put off learning to do because I was intimidated by the process, but as I embrace cooking and trying to cook new things that have previously seemed overwhleming, I am learning that simple meals really are simple, sometimes you just need to take the time to cook them well. This soup turned out fantastic, and is definitely something we will make again. I hope you find time to enjoy cooking and invest the time into making meals you and your loved ones really love.

Directions

Heat in a soup pot over medium-low heat until the butter is melted:
2 Tbsp. unsalted butter
2 Tbsp. olive oil

Add and stir to coat:
5 medium onions, thinly sliced
Pinch of dried thyme

Cook, stirring occasionally, and keeping a vigilant eye on the onions so they do not scorch, over medium heat. As soon as they start to brown, after about 15 minutes, reduce heat to medium-low and continue to cook, covered, stirring more often, until onions have a rich brown color, about 40 minutes.

Stir in:
2 Tbsp. dry sherry or cognac

Increase the heat to high and cook, stirring constantly, until all the sherry has cooked off. Stir in:
3 1/2 cups stock (vegetable, chicken, or beef) - I used beef and it was divine

Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes. Season with:
1 to 1 1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper

Place 8 ovenproof soup bowls or crocks on a baking sheet. Ladle the hot soup into the bowls and top each serving with:
1 to 3 slices French bread, toasted if fresh
3 Tbsp. grated Gruyère or Swiss cheese

Broil or bake in a 450 degree oven until the cheese is melted and starting to brown. Serve immediately.

Hey, I posted my own picture this time! This recipe comes from the classic cookbook, The Joy of Cooking.

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