Recipe/ Soup

French Onion Soup

I was kissed by a Frenchie! …Okay, not exactly.
 
French Onion Soup - She Eats
But I did make French onion soup. And it was glorious. French + in my mouth = kissing a Frenchie. Or something.
 
To me, French onion soup (or any soup, really) can be one of two things. Really fucking good. And absolutely terrible. Rarely is soup ever just “alright”. Because “alright” soup just isn’t worth eating and if it isn’t worth eating, then it’s terrible. Soup, it would seem, is the only black and white fact  I can come up with. Good or bad. Period.
 
French Onion Soup - She Eats
And this soup… Was good. Nay – it was muy bien! Uhhh…. that’s not right. 
 
And while we’re on the subject – what is up with all the Frenchies (or Quebecois) at this end of the country? I get it – Quebec is right next door (right?), but having grown up and lived in the West end of the country my entire life, I felt completely disconnected from this Canadianism. But now, riding the subway – when I manage to get on the right train going the right direction – I can hardly believe my ears! The only time I’ve ever heard this much French was in grade school French class!
 
French Onion Soup - She Eats
Let’s get two things straight here: 
 
A. I don’t speak French at all. Though as evidenced above, I do speak some Spanish.
 
B. They make good soup. 
 
And so do I.
 
C. One more thing… I realize that French onion soup came from France, not Quebec. I think.
 
Seriously – this soup was pretty incredible; I’ve been eating it for 3 days now and I’m still not sick of it.
 
Soup for me? Soup for you
 
French Onion Soup - She Eats

French Onion SOup

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 4 Tbsp butter + 1 Tbsp butter
  • 4 Lbs sweet onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp fresh thyme leaves, chopped
  • 1 C red wine
  • 8 C beef stock
  • Coarse sea salt and fresh cracked black pepper
  • 8 1" slices of your favorite bread (sourdough or ciabatta work great)
  • 'Lil extra virgin olive oil
  • 2 C grated Gruyere cheese

Instructions

  1. Melt 4 Tbsp of butter in a large stock pot over medium-low heat. When hot, add the onions and a good pinch of coarse sea salt. Stir well and slowly saute until golden and caramelized, stirring often. This should take approximately 30 - 45 minutes. If your pot isn't big enough, do this in 2 batches, using 2 Tbsp of butter per batch and when all onions are caramelized, add the first batch back into the pot before moving onto the next step.
  2. Add the garlic and thyme, stirring constantly for about 30 seconds.When fragrant, de-glaze the pot with the red wine and allow to simmer for about a minute to cook away some of the alcohol.
  3. Add the stock, a good cracking of black pepper and coarse sea salt to taste. Stir well. Bring to a boil and then reduce the heat to low, cover and simmer for 90 minutes, stirring occasionally. Be sure to taste the soup before serving - add more salt or pepper if necessary.
  4. When there is about 10 minutes left for the soup, pre-heat your oven broiler. Gently brush the sliced bread with the oil and place under the heat to toast - watch to make sure they don't burn! When they get crispy and golden, top with half the cheese. Place back under the element to melt and then remove from the heat and set aside.
  5. Serve: Ladle up my friends! Spoon a couple ladles of the soup into a deep bowl, topping with the remaining cheese and a couple crostinis. Add another crack of pepper.
  6. Eat.

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  • The 21st Century Housewife©
    November 2, 2012 at 12:35 PM

    I have eaten a lot of French Onion Soup over the years – good, bad and indifferent – and yours looks AMAZING! Seriously I’d like to dive right into that bowl!! I definitely need to try your recipe, and soon. Love the croutons too.

    I studied French, Spanish, German and Latin, but as the years have worn on I’ve gotten very rusty. My Spanish is probably best now, followed by my French, but my German is practically non-existent!

    • Kristy Lynn
      November 3, 2012 at 11:53 AM

      languages are tricky april – it’s like math. or sex. you gotta use it or lose it. though i find it does come back quickly if you are thrown into a new country or whatever.

      p.s. thank you!!! let me know how it works out for you 🙂

  • Meghan@CleanEatsFastFeets
    November 4, 2012 at 1:03 AM

    I’d kiss you if you make me a bowl of this deliciousness. Seriously, I’m pinning this one!

    • Kristy Lynn
      November 4, 2012 at 12:09 PM

      Meghan: deal. 😉

  • France@beyondthepeel
    November 4, 2012 at 3:56 PM

    I love French Onion soup. It’s my fav! I happen to be French, so any time you want to make it up island, I’m all yours for kisses.

    • Kristy Lynn
      November 5, 2012 at 11:53 AM

      haha – deal France!

  • Teresa, foodonfifth.com
    November 4, 2012 at 10:26 PM

    Kristy, just the thing for our first cold evenings here in Nashville. Love, love good French Onion Soup and your recipe looks so great…with that toasty bread on top.
    I do not think Relish Magazine has used our story yet? But I will definitely check on it.

    • Kristy Lynn
      November 5, 2012 at 11:54 AM

      YOU look so great, Teresa 🙂 I miss you – it makes my little heart happy when you stop by 🙂

      p.s. we’ve suddenly got quite chilly too – soup it is!

  • Amanda @ Once Upon a Recipe
    November 6, 2012 at 6:57 PM

    Gah, this soup looks amazeballs! I wanna be kissed by a Frenchie! Guess I better make the soup? 🙂

    • Kristy Lynn
      November 7, 2012 at 2:15 AM

      i love “amazeballs” hahahahaha – great word!

  • smedette
    November 8, 2012 at 6:15 PM

    French Onion is outstanding and I don’t know why I’ve never thought to use red wine (I always use white. File under: F*cking Moron).

    I grew up speaking German, but it’s gone dormant. Surely, I just need to go live there for a few years to wake up that part of my brain.

    • Kristy Lynn
      November 10, 2012 at 12:13 PM

      HAHA! I just spit out my tea. hahahaha

      German would be very interesting! And difficult, I would think, no?

  • Diane Balch
    November 9, 2012 at 10:25 PM

    From the title of this post I thought I was going to get a juicy French boyfriend story. I once had a French boy friend…. hmmm…. don’t distract me, your soup looks fantastic it is my favorite soup “if it is done well” I will pin this and check it out.

    • Kristy Lynn
      November 10, 2012 at 12:15 PM

      i hope he was a good kisser! i know this is a terrible stereotype but i like to think he was. because he was french. haha.

      p.s. i’ll give you a juicy French boyfriend story one day. when i get one. lol.

  • Heather @ InHerChucks
    November 14, 2012 at 9:16 AM

    wow! What a delicious way to warm your soul and satisfy your tummy. Thanks for sharing and linking up 🙂 Can’t wait to make this for my husband. He is going to LOVE it!!

    • Kristy Lynn
      November 23, 2012 at 11:36 AM

      let me know how it works out Heather!

  • Diane Balch
    November 16, 2012 at 12:22 PM

    Hi Kristy I’m sure you won’t be surprised that I am featuring your soup this week on foodie friday… congrats.

    • Kristy Lynn
      November 23, 2012 at 11:36 AM

      aw shucks – thank you Diane!!

  • Fran@Broken Cookies Don't Count
    December 5, 2012 at 11:51 AM

    This looks delicious! Does it really need all of that butter? I’d need to try to adjust that.

    • Kristy Lynn
      December 15, 2012 at 12:49 PM

      You are cooking a lot of onions and the butter will help them caramelize. You can remove some of it of course if you want but i say: the more butter the better! 🙂

  • Diane
    January 21, 2013 at 1:53 PM

    Hey stranger I included your soup in a post about onions. I will be tweeting and pinning it this week.

  • steve
    September 1, 2013 at 5:58 PM

    Hey how much soup would you reckon this recipe will make? Would it serve 4?

    • Kristy Gardner
      September 1, 2013 at 6:18 PM

      Oh yeah. We had a ton. Easily four.