My husband adores French Onion soup. While paging through my new Paula Deen cookbook I caught sight of a picture of her French Onion soup. It looked really yummy. Even though French Onion is not my favorite soup, I decided to go for it.
Cutting the onions was a disaster. Tears were streaming down my face and my husband was wondering what the problem was. Not five minutes later his eyes began tearing up as well. It got worse as I caramelized the onions. But once that was over the rest of the process was easy.
The soup turned out thick and rich. I ladled it into pottery bowls handmade by our friend Shane, topped it with croutons and cheese, and put it under the broiler. It looked amazing! The cheese was gooey and brown and the croutons peeked out from underneath it.
I think this version of French Onion soup has forever changed my mind about French Onions soups. It was out of this world! Rich and beefy with caramelized onions, topped with gooey Gruyere cheese and crunchy croutons. It doesn’t get much better then this!
French Onion Soup (adapted from Paula Deen’s recipe in The Deen Family Cookbook)
3 large sweet onions, thinly sliced
3 T. butter
2 t. sugar
1/3 pound beef, cut into ½ inch cubes (I used London Broil, but stew meat or flank steak is fine)
¼ c. dry white wine
5 ½ c. beef broth
1 c. water
2 t. Worcestershire sauce
1 t. dried thyme
1 t. black pepper
1 bay leaf
1/3 pound of Gruyere cheese, grated
For the Croutons:
1 French baguette
2 T. butter
½ t. black pepper
5. Turn on the broiler. Ladle the soup into oven proof bowls. Top with croutons and grated Gruyere cheese. Broil 6 inches from heat for about 3 minutes or until cheese is bubbly and browned.
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