“Easy Stove-Top French Onion Soup”

So how many soup lovers do I have out there? My husband has got to be one of the world’s biggest soup lovers. He can eat a bowl any time of the year. Me, I like soup most during those cold Winter days and cool Spring nights. That said, I can always go for a bowl of my Easy Stove-Top French Onion Soup. This recipe takes much less time to prepare and is delicious in its own right. I do have a classic French Onion Soup on the website but it does take much longer to prepare. Both are seriously fantastic.

Easy Stove-Top French Onion Soup

This recipe uses Vidalia sweet onions for milder flavor yet you can use yellow onions if so desired. Instead of caramelizing onions in the oven, the process is done on the stove-top. Caramelizing the onions is where the rich flavor comes from. They should be browned without crisp edges but darker brown, caramel in color as there is a difference.

Easy Stove-Top French Onion Soup

The next step is to mix in the rest of the ingredients and I strongly suggest dry sherry over white wine. let the soup simmer slowly for 30 minutes. Toast your bread slices while soup is cooking and shred the Gruyere, too. The soup can be made ahead and served the next day. It will keep in the refrigerator up to 1 week. I love heading to the refrigerator knowing there is a big container of homemade soup. French onion is truly one of my favorites.

Easy Stove-Top French Onion Soup

I used to be very skeptical of quick onion soups but I started playing around with recipes and adapted one to fit my taste. I enjoy a bigger beef flavor so I use some beef bouillon in mine recipe. Beef broth does not always have enough flavor so you have to help it along. When ready to serve top with toasted bread and loads of cheese. More may be needed than the recipe calls for. Stir up a batch and let everyone dig in when ready. Trust me, it’s a keeper. Happy New Year and stay healthy and safe!

Easy Stove-Top French Onion Soup

 

Easy Stove-Top French Onion Soup

1/4 cup extra virgin olive oil

3 pounds Vidalia sweet onions, peeled and sliced thin root to top

1 to 2 t. kosher salt to taste

1 t. freshly ground black pepper to taste

2 T. unsalted butter

2 large garlic cloves, finely minced

1/3 cup dry sherry

8 cups (64 oz.) reduced sodium beef broth (add granulated beef bouillon for more beef flavor, if desired)

1 T. Worcestershire sauce

2 fresh or dry bay leaves

1/2 t. dried thyme, crushed

1 t. granulated sugar

French baguette, cut into 1/2-inch thick slices, toasted

2 cups grated Gruyere cheese, to taste

 

In a 6-quart Dutch oven heat oil over medium heat. Add in onions, 1 t. salt, pepper, stirring to coat with oil. Cook for 30 minutes until onions soften and caramelize, stirring occasionally.

Add in butter and garlic, cooking about 1 minute and garlic is fragrant.

Add in sherry to deglaze pan (careful as sherry may bubble up). Scrape up any browned bits from bottom of pan.

Pour in beef broth, Worcestershire sauce, bay leaves, thyme, sugar and bring to simmer, cover and allow soup to cook on low simmer for about 30 minutes until broth reduces and thickens slightly.

While soup simmers, toast bread under broiler on baking sheet.

After soup has simmered, taste to adjust seasoning, adding in more salt and granulated beef bouillon as needed to taste. Remove and discard bay leaves.

Ladle soup into oven-safe bowls, top with slices of bread and grated Gruyere. Place bowls on a baking pan under broiler for 2 to 3 minutes until cheese is melted and browned as desired.

Refrigerate any leftovers up to 1 week.

 

Makes about 6 servings.