As soup season is drawing to a close, I thought I would just sneak this one in quickly. Not a new recipe to the blog, but another makeover. A great soup, with fantastic flavours. One to try for sure!
If you happen to live in a house where someone cooks for you, be thankful. I mean really be thankful. The best thing anyone can ever do for me is cook food. I am serious. When you are cooking & preparing food all the time, there is nothing more appreciated than sitting down to a meal that you didn't have to involve yourself in. All of us that cook, can appreciate what I am talking about. And I don't mean 5 star dining either. It can be as simple as a bowl of soup or even a sandwich.
You see, in my situation, I am the person that cooks. Always. Or at least about 99% of the time. For the most part, I really enjoy it. I would go a stretch further and say I love it, which most days I do. After all I probably wouldn't have ventured into writing a food blog if I didn't like cooking. Right?
But there are days, we all have them, when it is just the biggest chore going. And doing something as easy as putting together a sandwich becomes painstakingly challenging. I'm not joking.
So as my kids are getting older now, I decided they needed to learn to cook. Not only for their own means, but for my selfish means. And by that I mean, maybe they could cook a meal or two for me. FYI, I am not talking about toddlers here, they are teenagers.
We have started in the past with so many fails and it usually resorts in me losing my patience and just doing it myself. But January this year, I decided I was going to somehow instil the love of cooking into them. It was off to a great start. I turned up with all the patience in the world and they turned up willing. Just great.
We spent one rainy Saturday back in January making lunch together and even a dessert. Note, I said one day. And you guessed it, that was it. One day that will go down in history as the day we happily made lunch together.
They are not the only participants in this game I like to call "Feed Julia". My husband who can cook, rarely does. We are into April now and I think he may have ventured into the kitchen a handful of times. Unless you want to include his sauerkraut making sessions. Let this be on record, I do not count the sauerkraut making as cooking. I like to think of that as more of a science experiment. That's something I really do want to talk about another day.
It's possible I may have had a hand to play in his lack of cooking as I can be a bit of a control freak. Just a touch. You see, I like to eat dinner before midnight. Call me strange, but I like eating before I'm tucked up. Him, not so much. He is happy to start cooking well past the sleeping hours of most. So with his late night endeavours, I have decided not to wait for a dinner anytime soon.
This is bringing me to this soup, so hang on. You know how I like to babble a bit.
Okay, let's talk about the soup.
This was the very first grown up soup that I remember liking. Before this, the only soup I really liked was vegetable or tomato. And for the most part, if it came out of a can, it was even better. You could say, things have moved along over the years. I like to call it progression. Anyway, I tasted this soup at some random hotel in Grand Falls and I loved it. I have to say random hotel because I was 17, and that was a long time ago. But I remember the soup. It was rich and delicious and I can still taste it to this day. I walked away that day thinking I would someday make that soup. Well, here you have it folks.
My husband made this soup first, but that was a long time ago as well. He was probably just trying to impress me with his soup making skills. Not sure if I stuck around for the soup or for him..ha! Anyway, to this day, he hasn't had a repeat of the soup. Stand by and I'll let you know if it happens.
Now the soup!
Honestly, the only trick to making this soup great is having patience to caramelize the onions. The best way to do this is to start off on a high heat until you brown them. This really just take a few minutes. Then I reduce the heat to low and continue to occasionally stir them as they caramelize further. When you are doing this, if you see they are starting to stick, add a little wine or stock. It should do the trick and you can continue. The whole process usually takes me anywhere from 30-40 minutes. Then you will have perfect onions and ready for a full on flavoursome soup.
After that you literally just add your wine and stock and let it simmer a bit longer. Make the croutons and top with cheese. Pop it in the oven for a few minutes and it's done. I feel like it's 1989 all over again.
Happy cooking friends and go get someone make you something today!
French Onion Soup
Serves 4 / Prep time: 10 minutes / Cook time: 1 hour 10 minutes
6 medium onions, peeled, halved and thinly sliced
2 garlic cloves
1 bay leaf
1/4 Cup/50 grams of butter
75 ml white cooking wine
1 Cup/240 ml beef stock
Salt and pepper
1/2 Cup/100 grams of shredded gruyere cheese
4 slices of baguette bread
In a large boiler set over medium heat, add the butter, garlic, bay leaf, and onions. Brown over high heat for about 5-8 minutes. Reduce heat to medium-low and continue to cook for around 40 minutes. Make sure you keep checking it and stirring, otherwise you will burn the onions. Once the onions have reduced and caramelized, add the wine and stock. Turn heat to low , cover and let simmer for about 10 to 15 minutes.
Meanwhile, make the croutons. Preheat your oven grill to 180 degrees F. Make diagonal cuts into your baguette. Cut about 2 inch slices. Drizzle them with a small amount of olive oil and place under the oven grill for about 2 minutes per side. Remove from oven.
Arrange 4 oven proof bowl and ladle soup into each bowl. Place a croûton in each bowl and top with grated cheese. Place the 4 bowls on a baking sheet and put back under the grill until the top is golden and bubbly, approximately 5 minutes. Serve immediately when removing from oven.
Click the downloadable link below to print recipe!
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