As I've mentioned in several recent blog posts, we are OVER Winter. No, really OVER WINTER! This Winter has been long. This Winter has been so cold. Temperatures so low that we rarely are able to go outside for long periods of time. I'm hopeful that March will bring some milder Winter weather and that the kids can actually get outside for some activity. Until then, we're serving up some serious comfort food and soup is at the top of the menu!
I've only made French Onion soup a few times because it's a little more labor intensive than I would typically like but the result is delicious! So good, in fact that I didn't snap a picture of the final product: a deliciously hearty French Onion soup full of flavor and layered with ooey, gooey cheese! You get the idea. Check out the recipe and enjoy!
French Onion Soup
- 1 tablespoon butter (I used dairy free)
- 1/4 teaspoon kosher salt
- 4 large yellow onions, thinly sliced
- 2 garlic cloves minced
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 4 cups (1 32 oz box) low sodium beef broth
- 2 teaspoons worcestershire sauce
- 1 cup bread cubes, french or ciabatta
- In a saucepan over medium heat, melt the butter.
- Add the onions and salt and cook until onions start to turn golden brown, stirring occasionally, about 30 minutes.
- Add the garlic, thyme and bay leaf and cook an additional 10 minutes.
- Add the stock and worcestershire sauce and bring to a boil. Reduce heat to low and simmer until the onions are very tender, about 10 minutes.
- Heat the oven to broil. Place the bread cubes on a baking sheet and broil for 3-5 minutes, or until crisp and golden.
- Ladle the soup into oven-proof bowls. Top each bowl of soup with a tablespoon of croutons and a tablespoon of cheese. This step is optional, of course!
- Place under the broiler until the cheese is melted, about 2 minutes.
For the record, my kids gobbled this up and my hubby who "doesn't like onions" asked for a second bowl. I guess anything layered with croutons and cheese is a hit!