Easy French Onion Soup

“Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time, and will make you cry.” Ronni Lundy

Howdy my frosty followers!

As promised yesterday, I am back with a recipe for French Onion soup. I'm so happy that my friend Adrianne made the request, because how could 'Soup Month' be complete without it?! French onion soup is one of those things that I always order in a restaurant but never make at home. I've just had it in my head that it was just too much effort. Boy, was I ever wrong! It is so easy to make that I don't think I will never pay for it in a restaurant again! Starting life as a simple peasant's meal, 'soupe a l'oignon gratinee' soon became a staple at any Lyonnaise brasserie. These days, French Onion soup can be found just about anywhere in the world, including in a can on the grocery store shelf! I have done a bit of research and have decided the fewer ingredients the better. I am taking 'soupe a l'oignon gratinee' back to it's roots and using the simple ingredients that would have been found on the farm.

Simple and Tasty Recipe:

French Onion Soup
(serves 4)

2 tbsp butter
4 large cooking onions, sliced
1 litre beef stock (homemade preferred, found on my 'Recipes' page)
sea salt
freshly ground pepper
4 to 8 slices old bread (preferably baguette)
1 cup grated Gruyere cheese

.in a heavy bottomed pot, melt the butter on medium low heat and throw in the onions with a pinch of salt and pep
.cover with a lid and allow the onions to simmer down for about 30 to 45 mins, stirring occasionally
(make sure to scrape up any dark bits, you don't want the bottom of the pot to burn), until the onions are nicely caramelized
.pour in the stock, replace the lid, turn down to low and allow the soup to simmer for another 30 to 45 mins

.turn on the broiler and toast the bread on both sides, adjust the seasoning of the soup

.ladle the soup into 4 ovenproof  bowls, top with the bread and grated cheese, place on a tray and broil until the cheese is bubbly

.serve immediately with a little extra salt and pep, bon appetit!!

C'est tres facile, n'est pas? The rich flavour of this soup utterly amazing, especially when you consider it's simplicity. Adrienne, if you make it please let me know what you think! Alrighty followers, well Kev and I are off to Niagara for the weekend. C'est fantastique! But don't worry followers, even if we win big at the casino, I will still be back next week with more recipes for 'Soup Month!' Till then and have a wonderful weekend!