Just in time for real fall weather, the theme for this week's recipe swap on A Taste of Home Cooking was soups and stews. I was happy to get Hezzi-D's recipe for French onion soup. I love it, from the rich caramelized onions in it to the gooey, crusty cheese and bread on top. But sadly, I'm the only person in the house willing to touch it, so I rarely bother to make it for myself.
Since I am the only person who would eat it, I only made a third of the original recipe, and so simmered it stovetop rather than trying to get it to work in such a small quantity in the slow cooker. Normally, I'd just use a smaller dish in the insert, but I was going to be home to keep an eye on the soup. It was delicious, tons of onion flavor, with just a hint of sweetness from the caramelization. I also really liked the addition of seared steak for a little extra beef flavor. I used a skirt steak, and then sliced it up for sandwiches and quesadillas later in the week rather than leaving it in the soup.
French Onion Soup
adapted from a Paula Deen recipe via Hezzi-D's Books and Cooks
What's in it:
1 large sweet onion, thinly sliced
3 Tbsp butter, divided
2 tsp sugar
1 steak of your choice, cut into 1/2" dice if you plan to leave it in the soup
¼ c dry white wine
2 c beef broth
1 c. water
1-2 tsp Worcestershire sauce (I used 2 tsp because I love how it brings out the beef flavor)
1/2 tsp dried thyme
1/2 tsp black pepper
1 bay leaf
baguette slices, for topping and serving
3/4 c Gruyere cheese, grated
How to make it:
Turn on the broiler. Ladle the soup into oven proof bowls or mugs. Top with toasted bread and grated Gruyere cheese. Broil 6 inches from heat for about 3 minutes or until cheese is bubbly and browned. Serve immediately.