French Onion Soup

Caramelizing the onions in this French Onion soup is critical to a well balanced soup that's rich in sweetness and flavor. While caramelizing sounds exotic and difficult, it is basically slow cooking the onions until they are deep brown, tender and have released their natural sugars. It does take some time - around 30-40 minutes - but the taste is definitely worth the effort. This soup tastes even better the next day as the flavors have time to mingle.

Cheap Ingredients for French Onion Soup

• Onions are the main ingredient in this simple to make soup. Most people use Vidalia onions because of their natural sweetness, although yellow onions can be substituted with the same delicious results. Do not use red onions.
• Canola oil, garlic, flour, and seasonings are most likely on your shelves already waiting to be put in the pot.
• Beef broth can be made from fresh stock, beef base paste and water, or the equivalent in bouillon cubes and water.

French Onion Soup Recipe

• 3 pounds Vidalia onions, sliced thin
• 6 Tbsp butter (margarine or oil for vegetarian soup)
• 2 Tbsp canola oil
• 3 cloves garlic, chopped
• 1 Tbsp white sugar
• 1/2 cup all purpose flour
• 7-8 cups beef broth
• 2 tsp thyme leaves, ground, or to taste
• 3 bay leaves, whole
• 1 tsp black pepper, freshly ground
• 1 1/2 cup dry white wine

Garnish:

• 1 loaf French bread, sliced thick
• 1 cup mozzarella and parmesan cheese, mixed
• 2 Tbsp fresh parsley, minced

Directions:

1. Heat butter and oil in large stock pot until hot but not burning.
2. Add onions and cook on low-medium heat for 30 minutes, stirring every 5 minutes until onions are deep brown, tender and cooked down.
3. Meanwhile, as the onions are cooking, put equal amounts of the cheese mixture on each slice of bread and place on a baking sheet. Broil on medium or bake in a 350 degree oven just until cheese is bubbly. Do not allow to burn. Set aside.
4. Add garlic and sugar to the onions. Cook an additional 10 minutes.
5. Sprinkle flour over the top and stir, making a roux.
6. Add beef broth 1 cup at a time, stirring constantly on low heat until soup is thickened.
7. Add thyme, bay leaves and pepper and simmer on low for another 30 minutes.
8. Stir frequently. Do not allow soup to burn.
9. Turn off heat, add the dry white wine and let sit.
10. Remove bay leaves.

Before serving, place a slice of bread with cheese in the bottom of a bowl or crock and pour a ladle or two of hot soup over the top. Sprinkle with parsley if desired.