French Onion Soup




Okay, so it’s not Hungarian. Or Polish. BUT it is a family recipe that I’ve learned simply from watching and tasting over many, many, many years with my Momma. The best recipes are learned from repetition.

With holidays just around the corner, everyone needs an easy-to-make comfort food that’s perfect for warming up their tummies in front of a warm fire. If you don’t have a fireplace, one of those “fireplace simulation” DVDs will do (not really, but close enough).

Anyways: French Onion Soup. Everyone needs a recipe for this.

Serves 4 big bowls

Butter – 2 TB
Yellow Onion – 4-5 small (approx. 2 lb), sliced
Garlic Clove – 1 large, minced
All-Purpose Flour – 2 TB
Beef Broth – 6 c.
Salt – 1 tsp.
Black Pepper – 1 tsp.
Worcestershire Sauce – 1 TB
Provolone Cheese – enough to melt over soup bowls

  1. In a large soup pot, melt butter on medium heat. Toss in onion slices. Cook on medium low heat, covered, until onions are almost entirely translucent. Stir occasionally.
  2. Add in garlic and flour. Stir constantly until flour coats all onions and the mixture thickens.
  3. Pour in 1 1/2 cups of the beef broth. Cover pot and cook on medium heat until broth bubbles and thickens.
  4. Pour in remaining amount of beef broth, stir thoroughly. Make sure to scrape any cooked bits off the bottom of the pan.
  5. Add in salt, pepper and Worcestershire sauce. Stir thoroughly.
  6. Let soup simmer, uncovered, on low heat for 30-40 minutes. Add any additional salt and pepper to taste.
  7. Ladle soup into oven-safe bowls. Cover soup with provolone cheese or any other mild, white cheese. Monterey cheese or mozzarella cheese work well, too. Place soup bowls under a broiler and melt all that ooey, gooey delicious cheese.

That’s it. Easy, right? Now go spend time with your family 🙂

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