My rainy day French Onion Soup recipe
5 large sweet yellow onions
5 large red onions
Tablespoon of minced garlic
Small can of tomato sauce
Salt and pepper
I threw this together for a comfort food meal while I did laundry and putzed around the house, I used my memory and a couple recipes to create my shopping list, and the rest I improvised.
I trimmed the onions, then cut them in half, then sliced 1/4” slices (cutting from the trimmed ends, top to bottom) so I had pretty uniform crescent shapes.
Toss with a generous helping of salt.
Prepare large skillet or crock with olive oil and fill with a layer of onion.
Sprinkle with thyme, rosemary, and pepper on each layer to your taste.
Continue adding layers of onion and seasoning until you use all the onions.
I took a big lid and topped the whole mix with it, it was to help contain the heat and control the heaping mound of onion from overflowing on my cooktop.
Cook on medium heat until the onions sweat and start to break down. Remove the lid once they start to go translucent.
Turn the heat to low and stir every 30 to 45 min to prevent burning.
Cook low and slow for a few hours until they turn dark and are caramelized.
Transfer the caramelized onion to a soup pot.
Add a touch of olive oil and a tablespoon of minced garlic to the skillet and sauté.
Deglaze the whole skillet with a small amount of red wine.
Transfer the garlic mixture to the onion. I added half a small can of tomato sauce for a little more savory flavor.
Add equal parts beef broth and water to the soup pot, bring to a boil, then simmer until ready to serve.
Slice the French bread thin and toast in the oven at 450 degrees for 6 min each side.
I served the soup in oven safe ramekins with a slice of toast and sliced gruyere cheese (grated would probably be better). I didn’t put them under the broiler, as my ramekins aren’t rated for that high of temp, but I put them in the 450 degree oven for 5 min to melt the cheese.
By all accounts it was very tasty and a pretty easy day of cooking without a lot of fuss.