French Onion Soup

We made French Onion Soup last week. I am into making soup since we had lunch at Soop (on Shattuck Avenue in Berkeley) a few weeks ago! You can eat there or take soup home for dinner. Soop even sells frozen stock and other soups frozen so you can stock up and thaw out when your ready. Awesome! I have several containers in my freezer right now! souptogo.com

Here's a basic recipe that I used to make French Onion Soup.

Peel and slice 4-6  large onions and then slice the slices in half to make then into crescents. Don't skimp on the onions!  Add 3 tablespoons olive oil  and 1 tablespoon butter to a large saute pan. Add onions and stir to coat. Let the onions cook 10-12 minutes over medium-high until they are softened and begin to brown. Add 1 tsp sugar and 1/2 teaspoon dried thyme (or 1 tsp fresh). Lower heat to medium and continue cooking 30 minutes more or until the onions are well browned, stirring frequently. Sprinkle 2 tablespoons flour in the pan and stir until well blended. Add 1/2 cup white wine and 8 cups chicken or beef broth, bring back to a boil then reduce heat and simmer gently for 30 minutes. Toast 6 slices of french bread that have been rubbed with a garlic clove on a baking sheet. Ladle soup into 6 oven proof bowls and float a piece of toast on top. Top with grated swiss cheese and broil about 3-4 minutes or until the cheese is melted and bubbling! Serves 6.