I was planning for such an occasion, and made sure in advance that my pantry contained all the ingredients for recipes I had bookmarked:
Dry white wine
Salt and fresh ground pepper
Sliced French bread
Gruyere or Mozzarella cheese
The key to making this soup a success is properly caramelizing the onions. (I wish for a 7 quart Dutch Oven, which would be perfect for the recipe, but make do with my good 10-quart stock pot.)
I melt the butter over medium heat, then add thinly sliced onions. I use a wooden spoon to layer them evenly, then stir occasionally until they are soft and brown. After about a half hour, they are cooked to perfection.
I add the wine, and loosen a few brown bits from the bottom of the pot. When it begins to boil, I add the beef and chicken stock, salt, and freshly ground pepper. Some stirring once at a boil, then reduced heat to low and simmered for 10 minutes. That didn’t take too long.
Onion SoupI place slices of bread in the bottom of the onion soup bowls, fill with soup, and top with Mozzarella, as it’s the cheese that is always on hand in my kitchen. Then under broiler for a few minutes, until the cheese is melted and bubbling. What a beautiful sight!
The tasty bowls of Onion Soup don’t last long when the call for “Soup’s ready!” goes out to my husband and kids who have been romping in the new snow.
So flavorful, and so easy to make with readily available ingredients, no other soup is as warming to me as French Onion Soup. It is my recommended remedy for a cold winter day.
These onion soup crocks are ideal. They are broiler safe and come with a lid to keep the soup hot as it is served. Enjoy!