Tasty Tuesday: Homemade French Onion Soup

I learned something very important over Christmas: my brother-in-law, Paul, ROCKS the kitchen. I watched Paul assemble this delicious homemade French Onion Soup while we were visiting and it was so easy!

After our holiday busyness we’ve decided to keep this New Year’s Eve festivities simple. We plan to serve this tasty comfort food with some sourdough bread and just sit in front of the fire. I never knew how easy French Onion Soup was to make! This takes a bit of time but it’s not that much work.

Homemade French Onion Soup

Onions Start a few days ahead of time by making a hearty beef stock. (I’ll write a post about this in the next day or so and link it. Making your own stock is going to give the very best results but you can also use commericially made beef stock from the grocery store.)

Finely slice 8-10 onions. Saute in 2 T. olive oil for at least an hour or until completely browned and starting to caramelize. Important note: Paul used sweet onions for this. I’m going to try using yellow onions as well as throwing in a few red onions. I think this is going be one of those preference things. It’s worth experimenting with.)

After the onions have browned nicely, cover with water and cook until the liquid is reduced to half. Cover the onions a second time and cook down a second time.

Add about 2 to 3 quarts of that beef stock and simmer for a couple of hours. Salt and pepper to taste.

French Onion Soup Simmering

To serve, top with croutons and cheese and melt under the broiler. OR….an easier option is to slice some sourdough bread, toast it, and melt cheese on it. This is actually so much easier than dealing  with super hot bowls from being under the broiler.

French Onion Soup with Sourdough Cheesebread

See how easy this is? It’s amazing how tasty and comforting this soup is after a week of Too Much Christmas!

If you need to run out to Stick Boy Bread Company to grab some crusty sourdough to use on your French Onion Soup, make sure you head over there on Friday or Saturday, the only two days this week that they’ll be open. It’ll also be your last chance to get Rum Cakes, Christmas Stollen, Pumpkin Pies, Pecan Pies, Cranberry Walnut Pies, and other holiday treats.


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