The roots of this blog are usually fashioned around a story enrobed in a wonky or educational-ish travel adventure. But every now again, I just have to document a recipe we appreciate, and one that I must write down before I forget where I put it. Yep. I’m at that point in my decades where lists are made, items are crossed off with inky gusto, and completed checklists are three-point shot into trash cans with absolute fanfare.
This leads me to my French Onion Soup. Some 15+ years ago, I printed off a knock-off French Onion soup recipe needing tweaking. The Hubby was initially un-impressed due to no meat. A little melted cheese. Hmph…until he took a bite and realized it was heartier than he imagined. It’s one of the true soups he will voluntarily eat and not ask what else is being added.
Realistically, my French Onion Soup can be prepped, cooked and served within 1-1/2 hours. On an average weeknight, this might be a stretch. But if onions are pre-sliced and tucked away in your chill chest, you’ll save time. Using beef bouillon or pre-packaged low-sodium beef stock helps as well. Ultimately, flavors develop as the onions are sweated down in oil, and cooked into the succulent beef broth with spices. A slow-simmer helps with flavor development, but in a pinch it works. Top with a classic bread crouton like sliced baguette (about 1/4-inch thick and toasted), a slice of Provolone cheese and shredded Parmesan cheese. Broil until golden, cheese-pull-abilty texture and enjoy!
Not Fussy French Onion Soup
Rich, succulent, hearty and comforting at its best. French Onion Soup is a fabulous non-meat option that fills you up and makes you fill wonderful on a cold day!
- Prep Time: 15-20 Minutes
- Cook Time: About 1 Hour
- Total Time: 0 hours
- Yield: About 1–1/2 Hours 1x
Ingredients
3 Tbsp. oil, like Canola, Vegetable or Olive
6 White Onions, cut in half and sliced into 1/4-inch pieces (about 12 cups worth)
8 cups beef broth (prepackaged or made with bouillon base)
1/2 tsp. garlic powder
1 tsp. dried thyme
1/4–1/2 tsp. ground black pepper
1 to 1-1/2 tsp. salt (table, sea or kosher), to taste after beef stock/bouillon
8–10 sliced baguette bread slices, 1/4-inch thick and toasted
8–10 slices provolone cheese slices
4–5 Tbsp. shredded parmesan cheese
Instructions
In a large stockpot, heat oil over medium heat. Add onions and stir until well-coated. Continue to stir and cook for 20 minutes until onion are translucent and tender. Onions should not brown. Add broth, garlic, thyme, and black pepper. Stir to combine and bring to a boil. Taste to adjust salt with suggested amounts, more or less. Once soup comes to a boil, reduce temperature to low and simmer for about 45 minutes.
Preheat oven to broil. Toast bread slices using a traditional toaster or under a 325 degree F oven for 5-10 minutes until golden brown. Remove from oven and set aside. Spoon 1-2 ladlefuls of soup into oven-proof bowls. Top each with a toasted bread slice (trim to fit bowl), provolone cheese slice and shredded parmesan cheese. Broil for 5-7 minutes or until cheese is golden and bubbly. Remove from heat, add extra shredded parmesan cheese and dried thyme if desired. Serve immediately.
IMNPB
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