French Onion Soup

 French Onion Soup

 

 

 

  

 

 

 

 

 

 

 

There is nothing like a warm and cozy soup on a cold winter day. Today I decided it would be a warm and cozy French onion soup that I made with beef Consomme' and beef stock and sweet caramelized onions. Keep in mind, the real secret to a good bowl of French Onion soup is the caramelized onions.  The longer they cook the richer the soup. I topped my soup with a slice of crusty bread covered in melty Gruyere and Parmesan cheese.

French Onion Soup

3 cans of Campbells Consumme'

2 cups beef stock

4 thinly sliced yellow onions (do not use sweet onions)

1 tablespoon olive oil

3 tablespoons butter

1 teaspoon Kosher salt

1 teaspoon brown sugar

French or Italian bread, sliced to fit your crock 

Sliced Gruyere (if you can't find it, use Swiss cheese)

 

 

 

 

 

 

 

 

 

 

 

 

 

You want at least 2-3 large onions sliced thin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy skillet or Dutch Oven, melt the oil and butter over medium heat.  Add in the onions and stir to make sure they are coated in the oil and butter. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.  Cooking the onions is a slow process by well worth it.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes until the onions are a deep golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

When your onions have caramelized, remove from heat and add in your cans of consumme'.  Add salt and pepper to taste and return to the stove and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

When the soup is ready, ladle it into ovenproof bowls. 

 

 

 

 

 

 

 

 

 

 

 

Next, add Swiss or Gruyere on top of each slice of bread and toast in the oven until cheese has melted.   

 

 

 

 

 

 

 

 

 

 

 

Add your cheesy bread to each crock of soup and push down into the liquid until covered.

 

 

 

 

 

 

 

 

 

 

 

 

I like to lay a slice of cheese on top so that it melts down over the edge of the crock as well. Put the oven safe crock on a baking sheet back in the oven and heat until cheese has melted. Reset the oven to broil and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.

 

 

 

 

 

 

 

 

 

 

Serve immediately.

To Store. Refrigerate soup in an airtight storage container for up to 3 days. Store bread separately in an airtight storage container at room temperature. 

To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. If desired, toast leftover bread on a baking sheet in the oven at 350 degrees. 

To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.