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Simple Joyful Food

small ideas that add joy to life

soups + stews

Make French Onion Soup and awaken your senses.

February 18, 2013 4 Comments
nwafoodie French Onion Soup how to make recipe

Hello Monday.  It is mid-day and your sky is darkening. The pitter-patter of your raindrops are picking up to a thunderous roar and the dark shadows from your clouds have tripped off my floodlight on the porch.

Dark and stormy afternoons like these are actually quite romantic.

Know what else is romantic?

French Onion Soup. 

 

Have you ever noticed that French Onion Soup is often on the menu in romantic, linen table clothed, candlelit, and over-priced-but-worth-it fancy restaurants?  It is one of those richly decadent dishes that are not overloaded with ingredients yet is overloaded in the complete sensory experience.

A really good French Onion Soup is in the pleasure-eating category.  Done right and it awakens all of your senses, begging you for more.

You do not have to be a chef to make it yourself.  All you need to do is engage your senses and give in to the luxury of this deeply rich and satisfying meal.

You know I would not bring it up if I didn’t think you could do it.

French Onion Soup

Source: nwafoodie

Serves: 2

Ingredients

1 medium size white onion

2 tablespoons butter

salt and pepper

4 sprigs of fresh thyme, removed from stem

2 cups beef broth

1 tablespoon corn starch

1 tablespoon of dry red wine

sourdough bread or other hard skinned bread

havarti or other semi-soft cheese

Instructions

1.

Thinly slice your onions and separate into rings. Turn on stove to medium-low heat and add butter. Once butter is melted, add onions and toss until they are nicely coated. Add salt, pepper, and fresh thyme. You want the onions to nicely cook and not burn. Stir occasionally.  The combination of herb, butter, and onions waft a delicious sweetness.

2.

While onions are cooking, bring broth to a boil. Turn to simmer and slowly sift in cornstarch to have an ever-so-slight thickening.  You want that thickening because it changes the lightness into something edgier and decadent.

3.

Turn up the heat to medium-high on onions. Add more butter if you need it so you can get a rich browning effect. Add the red wine and turn off heat. Preheat oven to 425 degrees.  The red wine adds a shock of stain to the onions as it hungrily drinks in the new addition.  This is depth, baby.

4.

Add onions to broth mixture and turn heat to simmer.  Put the lid on, they need to get to know each other for a while.

5.

Cut two slices of sourdough bread big enough to fit inside your soup bowl. Place in oven for 5 minutes until dry and flip over for another 5 minutes.  Cut cheese to size of bread and turn on broiler.  Keep on eye on it!  Within a minute or two, turn off the oven.  Without this step, you are just making onion soup.  Cheese and bread brings out the French in it.

6.

Spoon soup into bowls and place the cheese-laden bread on the top of each.  Wait two minutes for the juices to soak and the two become as one.

Wait.

Did I just hear you say that you don’t think French Onion Soup is romantic or pleasurable?  Who are you?  Why are we even friends? Better yet… you gotta’ tell me what you think is your most pleasurable dish.  You know, that dish you only wait to order when you go to a fancy-schmancy restaurant?  Yeah, that one.  What is it?

Happy eating!

Lyndi

Eat well, my friends. Eat well.

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Recipe Rating




  1. Debbie says

    February 19, 2013 at 1:44 pm

    I just made French onion soup last week. It's Hubby's favorite. Great minds….

    Reply
    • nwafoodie says

      February 19, 2013 at 8:21 pm

      Great minds, indeed! I wonder what the two of us will cook next? We're making pizza tonight… you?

      Reply
  2. Carrian Cheney says

    February 20, 2013 at 5:55 pm

    eeeek, I don't know what that dish would be… ummmm I;m a sucker for a good, crusty steak every time.

    Reply
  3. nwafoodie says

    February 20, 2013 at 6:38 pm

    Amen! Extra credit if the crusty steak has a bone in it… and sauteed mushrooms!

    Reply

My name is Lyndi Fultz, and I live in the beautiful Ozark Mountains, which span Northwest Arkansas and Southwest Missouri.

I like to share small ideas for living simply and eating happily.

You will find that I talk a lot about food because we all need to eat. Why not add little bits of food joy where possible?

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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