Young Cooking

I first had French Onion Soup at Cafe de Paris, and I have been in love with it ever since. This is one of my favorite recipes, especially on a rainy day. It’s also a good way to meet your neighbors (they’ll smell it). This recipe only has a few ingredients, but it is full of flavor.

The Ingredients: This recipe can change depending on the sweetness of the onions, the type of white wine used, and the time the soup is allowed to cook. I suggest to taste as you go and adjust it to your liking. If you don’t have Gruyere cheese, Swiss cheese will work.

The Soup: Put on a pair of goggles and slice about 8 small sweet onions. In a large sauce pan, cook the onions until burgundy color (for about 30 minutes) on medium heat. Turn to high heat and add the white wine, vinegar, beef broth, pepper, and Italian seasoning. Once it reaches a boil, turn to low and let simmer for 2 hours. (pictures below show the onions before and after)

Construction: Ladle the soup into your favorite oven safe bowl (individual serving in each bowl). Tear a slice of sourdough bread (any hard bread will work) into the bowl - it will float. Pile on grated Gruyere cheese.

Place all the bowls on a jelly roll sheet . Broil the soup bowls just until the cheese is bubbly (about 2 minutes). Be careful they will be very hot. Let cool for a minute and enjoy. Warn anyone about the hot bowls.

Do everything up to the construction step and save it for later if you’d like. This works great if you need a quick dinner on a busy weeknight. Enjoy!