Onions are in season and this is a great recipe to use those red onions!
We love French Onion Soup and this recipe is perfect to eat for dinner one night and there is plenty left over to freeze for another dinner.
Cut your onions and get all in the stockpot to simmer
After it simmers down it looks like the above picture. We baked some of ours and microwaved the other which you can see by the one with browned cheese and the other one with melted cheese. I prefer it browned while the boy likes it melted.
French Onion Soup
6 Red onions peeled and sliced
3 Tbsp Olive Oil
3 Tbsp butter
2 large cloves of garlic minced
¼ tsp kosher salt
1 tsp white sugar
½ cup of white wine (I use whatever I have on hand)
8 cups of beef stock (try to get a very good flavored one such as Swanson)
Approx. ¼ tsp black pepper
2 fresh bay leaves
2 tsp. thyme or throw a fresh sprig in
Crustini bread or croutons
In a dutch oven or heavy bottomed stock pot heat the onions and the 3 Tbsp of olive oil until the onions are soft (about 10 – 15 minutes). Add the butter and caramelize the onions (they should be a nice golden brown do not burn). Add the garlic, salt and sugar and stir until incorporated. Pour in the wine and scrape the bottom and sides to get all the nice bits. Pour in the beef stock, pepper, bay leaves and thyme and simmer on low for approximately 35 minutes.
Remove and place in a bowl (or crock if you are going to bake cheese). Toss in the crustini or croutons and top with provolone cheese. Place under the broiler if using a crock until the cheese starts to brown. Or you can microwave the bowl until the cheese is melted.