For the past few months, I’ve been making soup for lunch every Tuesday. Because we attend choir far away in the evenings, supper is brown-bagged. A hearty, warm soup makes me feel like the day was not a culinary waste. I just love soup.
This one is really stupid-easy. So glad I happened upon this can’t-miss recipe. Once you get the onions sliced, there is no time to it. Don’t sweat over the broth, either. If you have homemade broth, more power to you. You can just as easily use the canned kind or make it from bullion cubes. Just make it, already!
French Onion Soup
(adapted from America’s Best Recipes: a 1991 Hometown Collection)
- 4 cups thinly sliced onions (I used white, not yellow)
- 1/4 cup butter or margarine (since I’m allergic to dairy, I substituted Earth Balance)
- 2 T all-purpose flour (and I completely missed this when I made the recipe! It was still good, though!)
- 3 cups chicken broth
- 3 cups beef broth
- 1 1/2 cups water
- cheese, croutons, baguette (all optional)
Saute your onion in butter in your heavy Dutch oven until tender. Add flour and stir well to thicken (if you are literate. If, like me, you can’t read a recipe straight when you are hungry, then skip this and start dumping in stuff as fast as possible). Add all the broth and water and stir. Salivate some more. Bring to a boil, then cover, reduce heat, and simmer for 30 minutes. Find something to occupy yourself so you don’t keep stirring and tasting until it is half eaten.
If, like me, you have food allergies or intolerances, just eat right out of the pot on the stove and make growling noises when anyone comes close.
If you are bread-and-cheese addicts, like my children, then top with some store-bought croutons and Parmesan cheese. Or take my son’s suggestion and cut a crusty baguette piece and pour the soup over it.
There won’t be leftovers.
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