French Onion Soup

This French onion soup is a favorite in our house, especially during the cold winter months. Caramelizing the onions makes for a sweeter soup (and let’s face it, no one likes onion breath). This mixture of deliciousness is then topped with baguette slices and cheese and is broiled.

The outcome is superb and you won’t want to go back to your typical French onion soup.

FRENCH ONION SOUP RECIPE & INGREDIENTS 

• 1/2-1lb beef chunks
• 4 T butter
• 4 large white onions, sliced (or 6 smaller yellow onions)
• 1/2 c balsamic vinegar
• 1 T sugar
• 1/2 c -1 c dry sherry or red wine
• 29 oz boxed (or canned) seasoned tomatoes (you can use pureed or chunk)
• 1/2 tsp dry rosemary
• 32 oz – 40 oz beef broth (use more or less depending on how thick you want your soup)
• Baguette slices
• Parmesan, Asiago, or Fontina Cheese

Using the same pot (we want all those delicious browned bits left over from cooking the meat), add onions and butter. Saute on medium for about 5 minutes. Add balsamic vinegar and sugar and stir. 

Continue cooking until onions are softened and begin to caramelize, about 30 minutes, increasing or decreasing the heat accordingly. I usually cook mine on med-high and add olive oil when and if it needs it. 

Be sure to watch the onions carefully lest they burn. And stir often!!

Yes. I’m speaking from experience. Burned onions are not tasty.

After onions have caramelized and softened, add wine. 

This is what my mixture looked like. 

Not so appealing. 

But wait…

Then add tomatoes (I like to use the boxed tomato if I can find it. Just a preference.) and rosemary and beef broth. Add less beef broth if your mixture is too “soupy” and more if it’s too thick. Stir well. 

Add cooked beef chunks with their juices. Stir. Simmer for about 15-20 minutes. 

**Serve in bowls topped with cheese  

Much more appealing, eh?

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