Entree Side Snack

French Onion Soup

February 5, 2012

As usual, my Saturday consisted of loads of thrift shopping because it’s an addictive hobby and I love it. I didn’t find much (although my boyfriend found plenty. He bought an 8 tape VHS box set for the first season of Twin Peaks. Arg, he’s completely useless). Anyhow, I did find these adorable soup bowls (can you see where I’m going with this?):

I love them. I got a set of 4 and can’t wait until next year to display them somewhere in my vintage style kitchen next to my 1960’s Betty Crocker cookbook collection. So, as you’d assume…I immediately needed to make soup and try out my new cups.

When its freezing out, there is nothing better in the world than savory soup that is topped with a huge hunk of bread and stacked with cheese. Seriously, there isn’t. Plus, the bread being baked into it is allows you to skip the sides all together. I like this recipe because it’s light and simple so you usually have everything on hand and don’t feel guilty about eating it on a week night.

French Onion Soup

  • 2 Tablespoon butter
  • 4 small onions, sliced
  • 2 cup veggie broth
  • 1/2 cup white wine
  • 1 cup water
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • dash of sugar
  • fresh baguette, cut into big slices
  • slices of swiss cheese to put over the soup bowls (the amount of cheese will vary depending on how big your ramekins are)
  • salt and pepper, to taste

Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent and just starting to brown (about five minutes). Then, add the garlic and cook for another minute (or until fragrant. you know that yummy smell I’m talking about!) Next, add the broth, wine, water, bay leaf, thyme, and sugar. Bring the mixture to a boil and then lower the heat, cover, and let simmer for about 20 minutes. Season the soup with salt and pepper

Turn your broiler on. Remove bay leaf and pour into four small ramekins and top each with a slice of the baguette. Put a slice (or two!) of Swiss on top of each baguette. Stick under the broiler until the top has browned and the soup is bubbly (a minute or two).

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  • Reply Roberta June 20, 2012 at 2:22 pm

    Hello! New here but like it a lot. I’m not vegetarian myself, more of a vegetable and fruit-lover. As for french onion soup, it’s one of the best soups ever: cheap, easy and stunning. I even served it to my family as a starter at Christmas… if that’s not love, I don’t know what is. Keep up the good work!

    • Reply shellywest June 20, 2012 at 2:52 pm

      Serving it for Christmas sounds like a fantastic idea! It’s such a comforting and warming soup. Glad we share this love for it!

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