French Onion Soup

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First let me welcome you all to What the “Forks” Forks for Dinner……….

For my first post I agonized over what to post. After all I didn’t want you running in horror or boredom…… and as a new blogger I of course wanted it to be perfect. Which of course it will not be but I will surge ahead.


Mother Nature gave me the clue as to my first post.

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We had our first really measurable snow fall and what else would warm the day like soup.It had to be soup. It had to be French Onion Soup…..

I love, love, love French Onion Soup. But not the traditional beef based. When I was in my early twenties I was taken to a very swanky resturant in Chicago. Of course it was soooo far over my country bumpkin head. You know fancy linen table cloths, a ton of silverware I had no idea what to do with and a wine list that was as thick as a novel. Yikes! I don’t remember the entire meal (probably due to the enormous wine list) but I did remember the soup. It was the most fantastic French Onion Soup I had ever tasted. It was light and cheesy with a with a yummy baguette under all the cheese…….besides I knew which utensil to use.

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For years I searched for just the right recipe. Low and behold in the bargain bin at a bookstore for 99 cents I bought a cookbook that contained what I thought had to be the exact recipe I had searched for. It was close but my cooking experience had expanded enough for me to recreated the recipe I am sharing here. I hope you enjoy it as much as we do………….

French Onion Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large sweet onions ( Vidalias if in season otherwise any sweet onion will do)
  • 1 stick unsalted butter
  • 3 cups chicken stock
  • 1 cup dry white wine
  • Salt & Fresh ground black pepper
  • 2-3 sprigs fresh thyme
  • Croutons ( I make mine from left over French bread but store bought are also fine)
  • Shredded Gruyere or Swiss Cheese
Instructions
  1. Melt butter over med-low heat. Add onions, salt and pepper.
  2. Reduce heat to low. Cover and cook onions until soft and translucent. 30-40 minutes or until very soft.....do not allow to brown.
  3. Add chicken broth, wine and thyme. Simmer for 15-20 minutes.
  4. To Serve:
  5. Preheat broiler.
  6. Ladle soup into oven safe bowls. Top with croutons and cheese. This is a personal preference so use as much or as little as you like.
  7. Broil until the cheese is melted and browning. Watch carefully as it can go from golden brown to burnt very quickly.
  8. Serve.

 

 

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