French Onion Soup {Roommate Dinner}

Fall is out in full force and there is nothing better than warm soup  for dinner.  I used to be a really picky eater, I mean I wouldn’t eat onions or beef, but I always wanted to try french onion soup.  Obviously I wasn’t ready eat this kind of soup.

Eventually I got over my my fears, irrational fears, of onions and beef and learned to love both.  After that I ordered my first bowl of french onion soup.  It is everything I ever dreamed of: rich, sweet, onion-y, and cheesy.  I was smitten!  The only thing stopping me from making some soup at home was oven proof crocks.

Well, I found some!  I bought a set of crocks at a local second-hand shop and knew it was just a matter of time before I made some soup.  When looking for a recipe, I went to a trusted source, Smitten Kitchen.  Honestly it is easier to visit a blog I love, and type an idea into the search bar than look through cookbooks.

This was the right recipe – simple ingredients, full flavor, and not at all difficult.  Paired with my favorite arugula salad, this is a perfect roommate dinner!

French Onion Soup
Adapted from Smitten Kitchen
Yield – 4 servings

1 pound (2 large) yellow onions
2 tablespoons unsalted butter
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons flour
1/3 cup white wine
6 cups beef broth
freshly ground black pepper
4 large slices of bread
1 cup shredded Gruyere cheese

1. Slice the onions thinly while you melt the butter and olive together in a large pot on the stove.
2. Add in the onions and saute on low heat for 40-50 minutes, stirring occasionally. Let the onions brown and develop flavor.  Add the salt and sugar about 15 after you start sauteing.
3. Once the onions are properly caramelize, add in the flour and stir to cook for about 3 minutes.  De-glaze with the wine and be sure to scrape up all the brown bits.
4. Add in the beef broth and pepper and let simmer for about 30 minutes.
5. Before serving add the soup into oven safe bowls and top with a slice of bread and 1/4 cup of Gruyere.
6. Place the bowls under the broiler for about 5 minutes (watch very closely!) until the cheese begins to brown and bubble.

Arugula Salad
4 cups arugula
2 bartlett pears
1/2 cup shaved Parmesan
juice of 1 lemon
2 teaspoons olive oil
salt & pepper to taste

1. Slice the pears and shave the Parmesan.  Toss together with the arugula.
2. Add the lemon juice, olive oil, salt, and pepper to a small bottle, shake to combine.  Drizzle over the salad.