Tuesday, September 27, 2011

Cooking: French Onion Soup

(No, I did not grow these.)
Last summer my Enabling Brother In Law dropped off bag after bag after bag of onions at my house. When I was bewailing my frustration over what on Earth am I going to do with all these onions, my other brother in law suggested I make onion soup. After all, that's what he was doing with the many bags of onions he was given at the same time! I had my fill of dicing and freezing onions at that point, so I was willing to try anything- even something as fancy as French Onion Soup.

I was kind of let down when I looked into the process for making French Onion Soup. After all, French Onion Soup is a big deal, right? In diners it is never the soup of the day. In fact, any restaurant that serves French Onion Soup charges extra for it- you cannot just get it as part of your meal. So, obviously French Onion Soup must be expensive and time-consuming to make, right?


Onions, as you know, are cheap. No, you do not need a special kind of onions. Broth is also cheap. You can make it yourself from leftovers. Butter isn't exactly out of the reach of the common consumer either. Most recipes call for some red or white wine, but it is not completely necessary, and chances are you have a little lying around. Bread? Cheese? So... where is the expense?

Time consuming? Not really. If you don't have a half hour to watch onions caramelize, you can even use the slow-cooker. Seriously.

Difficult? My kids could do this.

I'm not going to insult you with a recipe. Here's how you make French onion Soup:

Half and thinly slice a whole bunch of onions.

Saute slowly in butter until nice and soft and brown.

Add wine (optional).

Add beef broth (I have used other broths, still yummy), pinch of sugar, salt, pepper, thyme to taste.

Getting fancy? Serve in a heavy bowl with croutons or toast, top with cheese, and broil until brown.

Easy. Crazy easy. Enjoy!

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