French Onion Soup
My husband just celebrated his 87th birthday this week and his favorite soup is french onion. So on Saturday I made it for lunch and had enough to freeze 2 more for a later date. This classic soup is great as a main course or side dish.
- 3 large onions, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 garlic cloves chopped
- 1 teaspoon sugar or (stevia) one package
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons all purpose flour
- 4 cups beef broth
- ¾ cup white cooking wine
- ½ teaspoon dried thyme
- 2 bay leaves
- celery piece about a 4 inch chunk
- 8 slices French Baguettes
- 3 tablespoons melted butter
- 1 cup shaved Parmesan cheese
- In large pot over a medium heat add oil, butter and onions. Season with salt and pepper and cook until softened. (I like to use my rice pot cooker.)
- Add sugar and cook until the onions are golden brown and caramelized, about 20 - 25 minutes. Stir occasionally so nothing sticks to the bottom.
- Add garlic, celery, thyme and bay leaves and cook for about a minute or so.
- Stir in flour and cook for 2 minutes.
- Add wine and beef stock. Stir all together and reduce heat slightly. Cook slowly for about 2 hours.
- While the soup is cooking, preheat the oven to 425° Fahrenheit.
- Place sliced bread on baking sheet and brush with butter on both sides.
- Bake for 12 - 15 minutes, flipping over half way through and turn oven to broil to a light golden brown.
- Remove celery and bay leaves from soup and ladle into 4 oven proof bowls.
- Place toasted bread on top of each bowl and sprinkle the tops generously with Parmesan cheese.
- Broil until cheese is browned.
- If I have leftover soup I like to freeze it in a freezer safe container, but I don't top it with bread or cheese. You can freeze for 2-3 months. I like to freeze the bread and cheese as well separately. When you're ready to eat the soup later, reheat it on the stove and then add the bread and cheese to toast it.