I’m a bit early with this post, but we wanted to include this soup in our Valentine’s Day dinner menu. When John was in college, French Onion Soup was one of his staples. I lived in the dorms & ate in the cafeteria, so didn’t have much chance to cook, but this is one of the dishes John perfected that was easy and affordable. But, I do remember the French Club hosting a dinner party and making French Onion Soup for about 30 people and the piles of onions we chopped. And after all that, we had to serve the meal, too! I started college as a French major, but switched to English my Junior year. I continued to take advanced French courses and learned enough to order food and find my way around Paris on my own, but I still read and understand French better than I speak it.
The secret to this soup is the slow process of caramelizing the onions which takes about an hour & a half over very low heat. The onions are then infused with wine and chicken broth. We always keep Penzey’s soup bases on-hand – they’re flavorful, easy to store, and easy to use.
This is not a first-date soup! It’s fabulous, but the cheese strings make eating it a bit of a messy affair! The French bread and melted cheese on top make for a perfect flavor and texture combination.
This version takes a bit longer than John’s standard French Onion Soup, but I think we just graduated from his college staple! We will definitely enjoy Dorie’s Cheese-topped Onion Soup again, and again!
|The only thing as comforting as a hot bowl of soup is a snuggley cat!|