Well. Fall finally fell. I am so excited! I love, love, love this weather! I have been waiting for months (and was starting to get cranky about it) for these lovely grey skies, dropping temperatures, and moisture falling from the sky. What’s that? Oh yeah, I live in Southern California. Who knows if fall will still be here tomorrow. Today (Friday, September 16th) was a glorious day. The skies were cloudy most of the day and I felt a tiny mist on my face while walking to school. I didn’t need sunglasses, air conditioning, or fans today.
I am not getting my hopes up, however. I know where I live. Sunny Southern California. I love it here. I have a new-found appreciation for my hometown after having lived elsewhere for three years, but cooler weather and darker skies will always be my favorite. So I am willing Fall to stay with my French Onion Soup.
Oniony, soupy, hot, cheesy and gooey. What’s not to love about French Onion Soup? Even if you’re not particularly a fan of onions you should still try this soup. I am not always in the mood for the texture of caramelized onions in my mouth, but I am most definitely always in the mood for melted cheese on bread! I confess, at times I make this soup just so I can eat the cheese-covered bread with a hint of onion flavor.
You can adjust the amount of cheese to suit your preference, but remember: cheese shrinks when it melts. The photos don’t lie. That huge mound of cheese really did melt into a small gathering of golden brown deliciousness. Okay, some may have melted onto the cookie sheet, but that cheese certainly did not go to waste. So don’t skimp on the cheese. I mean really, who doesn’t love piles of melted cheese?
Another important thing to remember when making this soup: the onions take a long time to get caramelized enough to impart their wonderful flavor and reach a melt-in-your-mouth consistency. You can set the pot full of onions on the stove and mostly forget about them. Come back every few minutes to stir them so they don’t stick.
- 1 Tablespoon Butter
- 3 Large Yellow Onions
- 6 Cups Beef Stock
- Kosher Salt
- Ground Black Pepper
- 1 French Baguette, cut into 1/2 inch slices
- 2 Cups Grated Gruyere Cheese
- -Melt butter in stockpot over medium heat
- -Slice onions very thin
- -Add onions to stockpot and cook until golden brown. This will take about half an hour. Stir occasionally.
- -Add beef stock and turn heat to high
- -As soon as liquid begins to boil reduce heat and simmer until the onions are very tender. About 20 minutes.
- -Season to taste with salt and pepper
- -Place bread slices under broiler until toasted
- -Ladle soup into ramekins
- -Top each ramekin with 1 or 2 pieces of toast. Enough to cover the surface.
- -Top toasts with a generous portion of cheese
- -Place ramekins on a cookie sheet and place under broiler until cheese is melted and golden brown
- -Serve hot