Ah, onion soup! It’s so easy to make, I don’t understand why it’s that hard to find a tasty one at a restaurant! For those at home who are still searching for THE onion soup recipe, well here it is, straight from my mother’s cook book, handwritten and all. You can’t say that this recipe isn’t homey, just by the look of it, with all that drizzling cheese, it instantly warms up my heart 🙂
Ingredients
-6 onions (chopped)
-3 tablespoons of butter
-1/2 cup of white wine
-2 tablespoons of all purpose flour
-6 cups of beef broth
-2 Bay leaves
-salt, pepper
-1 1/2  cups of grated cheese (Cheddar, Gruyère, or Swiss)
-Pain baguette or any bread you like
Preparation
Melt the butter in a casserole. Cook the onions on medium heat for about 20 minutes (keep an eye on them so that they don’t burn!). Add the wine and reduce 2/3 of it. Add the flour and incorporate the broth, the salt & pepper and the Bay leaves. Cook at a low temperature for about 30 minutes.
Once your soup is done and you’re ready to serve it, heat up your bread in the oven or if it’s sliced you can put it in the toaster.
Take an onion soup bol, or a bowl that goes in the oven (i.e.creuset) and put some grated cheese in the bottom of the bowl. Add the soup but leave some space on top for you bread. Add the bread on top and cover it with cheese, the more the merrier!
Broil in the oven til the cheese is melted, about 2 minutes…
Note: The next day, you can heat up your soup in the micro-wave and repeat the process with the bread & cheese in the oven. It’s a great meal to have after a hard day at work!
The Little Chef 
