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
- Slice the onions thinly while you melt the butter and olive together in a large pot on the stove.
- 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.
- 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.
- Add in the beef broth and pepper and let simmer for about 30 minutes.
- Before serving add the soup into oven safe bowls and top with a slice of bread and 1/4 cup of Gruyere.
- Place the bowls under the broiler for about 5 minutes (watch very closely!) until the cheese begins to brown and bubble.
4 cups arugula
2 bartlett pears
1/2 cup shaved Parmesan
juice of 1 lemon
2 teaspoons olive oil
salt & pepper to taste
- Slice the pears and shave the Parmesan. Toss together with the arugula.
- Add the lemon juice, olive oil, salt, and pepper to a small bottle, shake to combine. Drizzle over the salad.