Tuesday, October 29, 2013

French Onion Soup

The weather turned cool and I have been craving some soup!  I have made this soup every week for the past four weeks and I plan on making another pot tomorrow.  It's been fantastic to have for my lunches with a bit of bread and a slice of provolone cheese.

I don't have a photo of the finished product so you will have to believe it is magnificent.  I will try to  upload one at a later date.

You start with three or four onions.  I like to use the cheap, yellow onions that are always on sale.  I have used red onions when I have them.  The only ones that don't work as well is the sweet onions.  They get a little bitter, I think.

Slice them and put them into a skillet with a stick of butter.

Turn the stove on to medium, lid the skillet and let it cook.  Stir the onions every five minutes or so.

These aren't ready. . . .

Keep cooking. . . .
Done!  These are caramelized and sweet! 

Move these to a pot and add 1 1/2 quarts of good quality beef stock.  I like to make my own but in a pinch I use Swanson.  Bring to a boil and simmer for a half hour.

That's it!  This stuff is better than French Onion soup at sandwich shops. . . it's even better than the French Onion Soup at the good steak place!  It takes about an hour to make and it makes enough for my lunches for a week. 


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