French Onion Soup

I feel like French onion soup is one of those recipes people (including me until I started making it) think is too fancy/luxurious/requiring of a culinary educational background to pull off. But guess what?! It’s not at all! It’s only requiring of time and a taste for the deliciousness and comforting magic that is French onion soup – the greatest soup ever conceived. Once I decided I had the nerve to attempt to make it in spite of my lack of a culinary educational background, I realized just how uncomplicated it is to put together this amazing bowl of perfection and present a professional-looking finished product, I worked on and tweaked my recipe until I landed on an easy, consistent, richly-flavorful, fool-proof, satisfaction-guaranteed French onion soup. And here you go.

WHAT YOU NEEDIMG_9705
makes 2 servings
* 1 large onion, thinly sliced into rings
* 2T butter
* 2t flour
* 1.5C low sodium beef broth
* 3/4C water
* 2 thick slices French bread, toasted
* 2-4 slices of cheese per bowl, depending on the sizes of the slices and the bowls (I generally use either a combo of Swiss and provolone, or just Swiss)
* grated Parmesan cheese
* dried thyme
* oven-safe, individual serving bowls

WHAT TO DO
Preheat the oven to 425 degrees.

Separate the onion slices into single rings. In a medium saucepan, saute the onions in the butter until soft, about 20 minutes.

Stir in the flour, and gradually add the broth and water. Bring to a boil. Reduce heat, add dried thyme, to taste, then simmer another 20 minutes.

Place the toasted bread into the bottom of each bowl. Pour the soup over the bread, and then cover each bowl with the sliced cheese. Sprinkle Parmesan over the to sliced cheese, then bake 10 minutes.

Remove from oven, sprinkle with a tiny bit of dried thyme for garnish (or fresh chopped parsley, if you have it), and serve. Prepare to impress your tablemates. Don’t ever reveal how un-fancy this recipe actually is, or how little professional culinary prowess is required. Act like you labored for HOURS. It’ll taste like you did anyway.

Bon apetit!

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