French Onion Soup

21 Oct

I made this the other night and it was SO good! Jeremy and I both thouroughly enjoyed it, though it did take a good part of the day to get my onions perfectly sauteed (which is almost the best part of the soup). Definitely worth it if you have a day at home (you don’t need to be constantly in the kitchen, just stirring every once in awhile).

1 stick butter
4-5 large yellow onions, sliced
4 cups chicken broth
4 cups beef broth
2 cloves minced garlic
A dash of Worcestershire Sauce
Thick slices of french bread
Your favorite nutty-type of cheese (we used Jarlsburg)

Get out your stock pot and throw in the stick of butter (slicing it up helps it to melt quickly). Keep the temperature medium to medium low. Slice up your onions and put them in the stock pot. They should fill your pot at least half way. Stir them to combine them with the butter. I kept mine on medium-low heat for about 3 hours just until they turned perfectly golden. After you’ve reduced your onions to deliciousness, add in the chicken broth, beef broth, garlic and Worcestershire and turn it to low heat. Bring it to a simmer. Slice your french bread, spread it with butter and cheese and broil for a few minutes (until nice and golden brown). Once the soup is simmering, put a few pieces of bread in a bowl and ladle soup over it. Enjoy! This was SO yummy and we both loved eating it multiple times this past week! Yummy!

I adapted this recipe from Pioneer Woman–so check hers out too if you want a bit different take on french onion soup.

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