My god this winter is cold!
And snowy, and icy, and blustery, and bone-chilling COLD!
I’m usually the last person to complain about the cold, in fact I usually LOVE it. I love the snow, I love to ski, and I love the way the city looks blanketed in snow, but this winter it’s downright chilly. And summer is still so far away – how can we warm up? With this Hearty French Onion Soup of course!!!
French Onion Soup is one of my favorite things. The onion-y broth is so warm, and rich, and homey – but who am I kidding, I’m in it for the mountain of melted Gruyere cheese! French Onion Soup is one of those perfect foods, a staple, where the flavors just work together and don’t need messing with. However, I’ve always been a little confused as to where it fits in our daily meals. It’s usually on menus as an appetizer, but it’s really too rich to eat before your main course, and it’s soup so it’s not like you can share. And as a main course it’s just not enough, you know? Has this been a predicament of yours as well? Because it’s always bugged me, I want to eat French Onion Soup every single day but it just doesn’t totally fit. So I developed this recipe to solve my problem. I made the soup heartier by adding strips of steak – therefore making it appropriate for you main dinner course!
And the result is mind blowing! This recipe is everything you ever loved about French Onion Soup but with a little ‘meat’ to it. The added steak gives it a resemblance and heartiness of a beef stew with all those onion, cheese, brothy flavors you’re looking for.
I also used three different kinds of farmer’s market onions which made all the difference. My God were these onions potent. If you had walked into my kitchen while I was making this soup you would have thought that something awful had happened to me, the world was ending, I lost my job – whatever. I was a mascara-smeared, tearing mess. I have never experience onions so strong from the super market – I guess when they are extra fresh they are also extra potent!
But anyway, I used yellow onions, red onions, and cipollini onions to give it a little texture. Most French Onion Soup recipes only use yellow onions, but I thought the variety worked really well.
NOW FOR THE CHEESE! You know it’s all about the cheese! I chose a French baguette that I tore into pieces and toasted in the oven. Once the bread was toasty and crunchy I melted LOADS of Gruyere, Swiss, and Parmesan on top. Gruyere on it’s own is very rich, so it helps to lighten it up a bit with Swiss, and add Parmesan because why not? I almost devoured the gooey, melty, cheesy bread the second it came out of the oven!
I floated these amazing cheesy croutons right on top of the flavorful beef-onion broth. All assembled, it’s as if this Hearty French Onion Soup was sent straight from the gods! The bread soaked in the broth, the cheese melted into the onions, and I was warm, happy, and FULL. This recipe transforms a classic French appetizer and turns it into a full-on meal in one easy step! It got me thinking, maybe this cold winter isn’t so bad after all. If you have something like this soup to look forward to after trudging home through the 10 degree, icy slush that is Manhattan, I think you might grow to like it!
[easyrecipe id=”827″ n=”0″]