22 November 2010

sunday soup: french onion, french bread

We decided on French Onion this week and used a recipe from one of my go-to cookbooks.  There's not a lot to say about this recipe as you really just cook onions and add vegetable stock.  I will mention, however, that I simmered the onions at such a ridiculously low, almost-not-turned-on heat and it ended up taking an extra 45 minutes to cook.  So learn from my experience and keep the heat on low but not superextremelylow when you are cooking down the onions.  And I really wish we owned a little kitchen blow-torch thing for the cheese-melting, but our toaster oven's broiler worked in a pinch.  And it's also safer.  Much safer.  Safety first.

This soup is best served with homemade French bread (seriously, have I not convinced you to make your own bread yet?  Or at least to sign up for this CSB if you are a local reader?) and a sparkling orange spritzer.   

Classic French Onion Soup
(adapted from Christine Ingram's Vegetarian and Vegetable Cooking)

  • 4 large onions, chopped
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cups vegetable stock
  • bay leaf
  • a few sprigs of fresh thyme
  • salt and freshly ground black pepper
  • French bread
  • mozzarella cheese
  1. Heat the oil and butter together in a deep saucepan and add the onions.  Fry the onions for a few minutes, stirring constantly, and then reduce heat and continue to cook for 45-60 minutes.  Stir occasionally at the beginning, but make sure to keep an eye on them and stir constantly as they turn golden.  
  2. Once the onions get nice and brown (the book says "rich mahogany") add in the stock, seasoning and herbs.  Cover and simmer for 30 minutes.  
  3. Lightly butter and toast the French bread.  Fish out the bay leaf and sprigs of thyme.  Spoon the soup into bowls, add the French bread and cheese and broil a few minutes until golden.


  1. Oh I love French Onion Soup and this one looks yummy :)

  2. Nope, these crocks he scored at a thrift store!


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