French Onion Soup is one of my favorite soups on earth. Today is the perfect day after it rained all night last night. It’s supposed to be spring, but it’s still pretty chilly. I’d better make it before summer comes. Not that you can’t eat it in summer, you may sweat your butt off, but hey if you like it… Matter of fact, my best friend who lives in Thailand loves it and in Thailand, it’s pretty much summer all year long.
I don’t know why I don’t make it more often when it’s actually super easy and only takes a few ingredients, mainly sweet onion, of course and beef broth. It’s also great with crispy Parmesan Croutons. I love making soup or stew on the weekend so I have leftovers for the weekdays. That’s life of a busy working woman, otherwise, Chick-fil-A, baby. ha! This French onion soup is actually even better the next day.
It’s ironic that when we went to France 2 years ago, the first meal I had, was of course French Onion Soup. I have a picture that I posted on Facebook as proof. ha!
I also have a few other French recipes, hope you check them out as well.
Beef Bourguignon, Croque Madame, Chicken with Forty Cloves of Garlic, Nutella and Banana Crepes, Ham and Cheese Crepes, Scrambled Eggs and Ham Crepes, Chocolate Almond Croissants, French Apple Tart, and French Macarons
Anyways, back to the soup. I got this recipe from Ina Garten’s – The Barefoot Contessa cookbook. I made a few changes, used all beef broth because I couldn’t find veal stock and I used 1/2 cup of brandy, hers is 1/2 cup of brandy and 1/2 cup of sherry. I didn’t have sherry so I just skipped it. It turned out great. Who would think something simple like onion and beef broth will make a great such a great soup. Oh, and did I mention there’s also 1 1/2 cup of white wine. Maybe that’s why…ha ha
Let me show you how I made it. Let’s cook some food!
In a large pot on medium-high heat, cook onions with the butter and bay leaf for about 20 minutes until the onions turn golden brown.
Deglaze the pan with brandy and lower the heat.
Scrape the brown bits from the bottom. Let it simmer uncovered for 5 minutes.
Add white wine and simmer for 15 more minutes.
Add beef broth.
And pepper and bring it to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste to see if it needs more salt and pepper.
Serve hot with crispy Parmesan Croutons.
I hope you give this French Onion Soup a try. The recipe card is below.
- 2½ lbs. yellow onions, halved and sliced ¼ inch thick (8 cups)
- 1 stick (1/4 lb.) unsalted butter
- 1 bay leaf
- ½ cup brandy
- 1½ dry white wine
- 8 cups beef broth
- 1 tablespoon salt
- ½ teaspoon pepper
- In a large pot on medium-high heat, cook onions with the butter and bay leaf for about 20 minutes until the onions turn golden brown.
- Deglaze the pan with brandy and lower the heat. Scrape the brown bits from the bottom. Let it simmer uncovered for 5 minutes.
- Add white wine and simmer for 15 more minutes.
- Add beef broth. Add salt and pepper and bring it to a boil, then simmer uncovered for 20 minutes.
- Remove the bay leaf, taste to see if it needs more salt and pepper. Serve hot with crispy Parmesan Croutons.