Friday, December 2, 2011

French Onion Soup

  Today on November the 29th, myself and my Dad were both sick. Laying in my bed I decided to make something that would soothe both of our throats but fill our stomachs at the same time. I remembered seeing a bag of onion in the fridge and thought, might as well cook some Onion soup. The only soup I had ever made was Wild rice soup at my grandparents, oh and Campbells' canned soup. So this was going to be difficult. Especially because I have never seen a recipe for it. So I basically just spit balled it all. The soup actually came out quite nice, just what we needed too.


1 package of beef broth. 12oz
3 medium sized sweet onions
1 purple onion
1/2 Tablespoon sugar
2 Tablespoons Olive Oil
2 bay leaves
2 medium garlic cloves
1 teaspoon rosemary
1 cup white wine
1/2 cup water 
2 or more tablespoons flour
Salt and pepper to taste.
3-4 slices of provolone.

You start off with cutting the onion in half, and cut the halved onion into small slices. Heat up a large pot on the stove and throw in the olive oil. While the oil is heating up, finish cutting up the onions. Once finished throw the onions into the oil. Saute them for about 30 minutes, until they are soft and a lot of the onion smell has been cooked out. Sprinkle in the sugar and stir it up!  Let the sugar caramelize the onions. While the onions are caramelizing, mince the garlic. Then pour in the wine, and stir it up more.  Put the lid on it and let the concoction simmer in the heat. After about another 15 minutes of stirring and simmering, take out the bay leaves that you put in there earlier. They should be much softer, but you can throw them away. Grab your flour and start sprinkling it into the mixture, stirring constantly, keep adding flour until it thickens up into a big clump. Grab the 12oz package of beef broth and pour it into the roux. Pour slowly and mix thoroughly. Once the entire package is in the soup, add in a cup of water and put the lid on and turn up the heat. Let the soup come to a boil then turn down the heat and have it simmer for about another 15 minutes. After, get yourself a spoonful of the soup and salt and pepper it to taste. Get yourself a bowl, and turn your oven on, put it on broil High. Fill your bowls up, and put a slice of provolone in the bowl ontop of the soup, put the bowl on a cookie sheet and set the pan into the oven and broil it until the cheese is golden brown and bubbling.
Be careful when you are taking out the bowls, they are hot. When I made this, I grabbed right for the bowl and burned my fingers really really bad. SO use a hotpad, and grab a plate with a napkin on it and place the bowl on the plate. Serve with bread

This is actually my own recipe that I came up with. Please, give me some reviews and tell me how it turned out for you if you are brave enough to try it ;)


  1. You had me at 1 cup of wine. I'm going to try this recipe, but with a couple of tweaks... Get a bowl out, pour wine into it. mmmmmmmmmmmmm.... perfection ;)

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