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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Onion Soup
adapted from Barefoot Contessa French Onion Soup :

Soup Ingredients:

3 lbs onions, sliced thin
(**I bought a bag which was stupid because it contained a lot of small onions, buy the biggest onions possible and save yourself a lot of work!)

1/4 lb (one stick) unsalted butter

1 bay leaf

2 1/2 cups of champagne
(Ina Garten uses a combo of cognac, white wine & sherry, you can check it out at the link above. I used champagne only because we have lots of bottles left from New Year’s Eve past that we’ve never drank)

8 cups of beef stock (Ina Garten uses 1/2 beef, 1/2 veal)

1 T. Kosher Salt

1/2 t. white pepper

Toppings:

French Bread

Grated Cheese (cheddar, parmesan, mozzarella or gruyere depending on your taste)

I like to get a baguette, slice it, toast it in the oven @ 350° until the slices are dry. When soup is ready to serve, cover the top of each bowl with the bread. Cover the bread with grated cheese of your choice. Broil on high until cheese is bubbly and slightly browned.

Directions:

In a large stockpot, on medium high heat, saute the onions & bay leaf in the butter for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the I cup of champagne and simmer uncovered for 5 minutes. Add the rest of the champagne and simmer uncovered for 15 more minutes. Add the beef stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.

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