Calling all love birds! Valentine’s Day is around the corner and if you’re like me and forget to make fancy dinner reservations until it’s too late, then you’re probably wondering what you and your boo are going to do. Sometimes, staying in and cooking a nice meal together while sharing a bottle of wine is better than going out and spending money.
Groundhog Day was recently and the furry little groundhog named Phil did not see his shadow so that means Spring is coming! It didn’t seem that we had much of a Winter anyways. I know I’m in Texas where it doesn’t get super cold to begin with but this Winter has been unseasonably warmer than others. I can’t say goodbye to Winter without preparing one meal that I know I won’t want to eat when it’s super hot outside. That meal is french onion soup.
French onion soup is so delightful and simple to make. It’s an interesting recipe if you think about it as it’s only onions and broth with cheesy bread on top. There’s always a good history lesson behind every well-known recipe and the creation of french onion soup began during King Louis XV reign during the 18th century. King Louis would go for a long hunts and he would come home to his cottage in the woods to find nothing but onions, champagne and butter in the kitchen. So that is how the delicious and popular soup recipe came to life. Thank you, King Louis XV.
I have always loved this soup recipe because it’s brothy and cheesy and full of rich flavor. I highly recommend a batch of homemade french onion soup for any quiet night in with your loved ones. Don’t forget extra crusty bread!
French Onion Soup
- Large Pot
- Mini Dutch Ovens
- Wooden Spoon
- Large Sheet Pan
- 3 Large Yellow Onions Cut in half lengthwise, sliced crosswise
- 2 Tbsp Unsalted Butter
- 1/4 cup Dry Sherry
- 2 quart Beef Broth
- 1 Bay Leaf
- 3 Fresh Thyme Sprigs
- 4 1/2" Slices Rosemary Sourdough
- 2 cups Shredded Comte or Gruyere Cheese
- Salt & Pepper to taste
- In a large pot or Dutch oven, melt the 2 Tbsp butter over medium heat.
- Add the sliced onions and a generous pinch of sea salt to the pot. Cook over medium heat, only stirring once or twice until the onions are softened, about 12-15 minutes
- Continue to cook the onions of medium heat for another 30 minutes, stirring frequently, until they are browned but not burnt.
- Stir in the dry sherry. Allow to reduce by half.
- Add the beef broth, bay leaf and fresh thyme sprigs.
- Cover and simmer over low heat for an additional 30 minutes.
- In the meantime, preheat the oven to 350 degrees F and shred the comte cheese.
- Spread butter onto the rosemary sourdough & toast the slices in the oven, about 3-5 minutes.
- Remove the toasted sourdough and turn the broiler on HIGH.
- Discard the bay leaf and fresh thyme sprigs.
- Season the soup with salt & pepper to taste.
- Carefully, ladle the soup into each mini dutch oven and top with a slice of sourdough bread & shredded cheese. Place each mini dutch oven onto the baking sheet.
- Carefully, transfer the sheet pan with the dutch ovens to the preheated oven.
- Broil the soup until the cheese is golden & bubbly- rotating the baking sheet halfway through to ensure even broiling. *Keep an eye on the soup the entire time as the bread & cheese can burn very quickly.*
- Carefully remove the hot sheet pan with hot ramekins and garnish the soup with fresh thyme leaves.
If you don’t have the mini dutch ovens that I used, that’s no problem at all. Just make sure that whatever you use is oven-proof and always handle very carefully.
I hope everyone has a lovely Valentine’s Day even if you are celebrating with your furry little friend or just yourself! Self love is equally important so don’t neglect to spoil yourself with a delicious meal.