French Onion Soup 2.0
Onion soups have been popular since at least as far back as the Roman times. These soups were typically seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup–with croutons and cheese on top–originates in France during the 18th century, but underwent a resurgence in the United States in the 1960s due to increasing interest in French cuisine.
Cook like a French Chef
But while this popular dish is rooted in French tradition, you don’t have to be a French chef to pull it off successfully. And with the absolutely amazing Walla Walla sweet onions that have been arriving in Full Circle deliveries over the past few weeks, you only need a few additional ingredients.
- 2 tsp olive oil
- 4 cups organic Walla Walla onion, thinly sliced vertically
- 4 cups organic red onion, thinly sliced vertically
- Splash of Worcestershire
- 1/2 tsp sugar
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1/4 cup dry white wine
- 8 cups beef broth
- 1/4 tsp fresh organic thyme, chopped
- 8 slices French bread
- 8 slices all-natural Swiss cheese
- Heat the olive oil in a Dutch oven over medium-high heat; add onions and sauté for 5 minutes or until tender.
- Stir in the sugar, pepper, 1/4 teaspoon salt and reduce the heat to medium. Continue cooking for 20 minutes, stirring frequently.
- Increase the heat to medium-high and sauté for 5 more minutes or until the onion is golden brown. Stir in the wine and Worcestershire, and cook for 1 minute.
- Add the broth and thyme. Bring the mixture to a boil; cover, reduce heat and simmer for at least 2 hours.
- Preheat broiler.
- Place the bread slices in a single layer on a baking sheet and broil 2 minutes or until toasted, turning after 1 minute.
- Place 8 ovenproof bowls on a sheet pan.
- Ladle 1 cup of soup into each bowl. Top each serving with 1 slice of bread and 1 cheese slice.
- Broil 3 minutes or until cheese begins to brown.
Recipe adapted from Cooking Light, via myrecipes.com.
For more information on super soups, check out Full Circle’s 2013 article How to Make Good Soups.