French Onion Soup

by Kris on January 23, 2012

I used to have a Costco membership. Out of all people,  I’m the last person who needed a card to this store. Although I often cook like I’m feeding an army, there are really only two of us. I also have a minor problem when it comes to grocery shopping… I want to stock up on everything! I’m like a food hoarder or an extreme couponer without the coupons!

I’m one of those people at a buffet who has loaded about ten pounds of food on one plate because I want to try it all! This is a particularly expensive problem when I go out for frozen yogurt. Greg finds it amusing to watch me grab the smallest container and pile my froyo a foot high with multiple flavours and toppings, only for the lady to weigh it at the end. Regardless, I do it every time.

So when it comes to me and Costco, things don’t end much differently. I would drive the 45 minutes north with the sole purpose of buying butter, milk, and cheese. I would leave the store with a lifetime supply of chicken burgers, granola bars, and French onion soup.

Eventually it was more cost effective to say goodbye to the super size store than to continue with these bulk splurges. I do, however, really miss the French onion soup. It’s been almost a year since I enjoyed it’s rich broth and caramelized cheese.

Since I already made my own beef broth, making my own was quite easy. I caramelized some onions and before I knew it I had a bowl of the best French onion soup I have ever eaten! Now that I’ve had it homemade, I don’t think I could ever go back to the frozen Costco variety. Although the individual frozen servings were convenient. Enjoy!

French Onion Soup

  • ¼ cup salted butter
  • 4-6 yellow onions, finely sliced
  • ¼ Tsp. flour
  • ½ cup sherry
  • 5 cups beef broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • salt and pepper to taste
  • 4 slices of a crusty French baguette
  • 1 cup gruyere cheese, shredded

Preheat oven to 400

In a large Dutch oven, melt butter over medium heat.

Add onions to the pot and sprinkle with flour. Reduce heat to medium low and cook for 45 minutes stirring occasionally. If the onions are cooking too quickly, reduce heat.

When the onions are tender and golden in colour, de-glaze the pan with sherry.

Pour beef broth into the pot and bring to a boil over medium heat. Add herbs, salt and pepper to taste.

Reduce heat and simmer for 15 minutes.

Spray a cookie sheet with cooking spray. Butter slices of French bread and bake in the oven for 5-10 minutes until very dry. Set aside.

Remove herb stalks and bay leaf.

Ladle soup portions into four oven safe ramekins. Top with crusty French bread and sprinkle with cheese. Place ramekins on a cookie sheet and bake uncovered at 400 for 5-10 minutes until cheese is bubbling. Broil for one minute more to brown the top.

Serve warm.

Serves 4

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