French Onion Soup
Have you ever smelled heaven? How about love?
No? Well get ready to experience it, all you have to do is make a big pot of French Onion Soup. I got this recipe from my girl, Pioneer Woman. Holy cow. HOLY. COW. Make some. Your lives will be changed. Your nose will rejoice. Your roommate Drew will walk in and ask who made Hamburger Helper.
Ok, that really happened, but then he tried the soup. AND THEN HE FELL IN LOVE. He fell in love with the soup, not me. Don't get too excited.
Let's get 'er started.
You will need:
- 3/4 stick of butter
- 6 small onions, or 4 bigguns
- 1 cup of dry white wine
- 4 cups of chicken broth
- 4 cups of beef broth
- pack of onion soup mix (optional)
- 2 cloves of garlic
- 1 tablespoon of Worcestershire sauce (interesting fact, I still can not say that word)
- salt and pepper to taste
Preheat your oven to 400 degrees. Melt the butter over medium heat in a large oven-safe pot. You may recognize my glorious pot from it's roast beef days. Ahhh those were the days.
While the pan/butter/oven is heating up, slice your onions very thinly. Basically you'll want to cut the onions from root to tip, then cut off the tips from the onion halves. Place them flat side down, and slice thinly in the same direction you used to cut off the tip of the onion. Discard the root at the end. The onion's natural shape will break it apart further when it starts cooking.
Phew I'm out of breath. Just learn how to cut onions, okay? PLEASE?
Alrighty, now throw the onions in your pot with the butter, and cook them with the lid on for about 20 minutes.
Make sure you stir every so often so they don't get stuck to the bottom. They'll look soft, like this when they're done:
It means they're full of buttery love.
Now here's a trick ol' Pioneer Woman taught me. Put your pot in the oven, with the lid slightly cracked open. Leave it in there for about an hour, stiring once or twice to move around the onions. This makes them brown a lot nicer. Seriously, this is what it looks like after a half hour:
And now an hour.
Don't worry about the black bits either, that just translates to flavor in the end product.
Ok, stir around the onions, scraping the brown and black bits off the side. Pour in your cup of wine and stir for 5 minutes. This is called deglazing the pan.
Once your flavor has been sucked up from the pan, add the beef broth, chicken broth, garlic, and Worcestershire sauce.
Let that simmer at a medium to medium low heat for about 40 minutes.
End product will look like this.
Wam, bam, thank you 'mam.
Load up a bowl with some of this fragrant, delicious, hearty stuff.
Drunk a parmesan roll into it.
And all is right with the world. Seriously, try this. SO GOOD.