Well it’s the middle of November, and mother nature has finally decided to give us a cold snap! What better way to celebrate than with a cozy bowl of soup?! Even better? FRENCH ONION SOUP! One of our favorites, this hearty dinner is perfect for any chilly occasion! Would also make a great second course for your Thanksgiving dinner. EnJOY!


*Savvy Hint: If serving for a dinner party, I highly recommend making the first portion of the soup a day in advance. Caramelizing onions tastes delightful; however, fills your home with a very potent aroma. To help eliminate the odor, boil cinnamon sticks for a couple of hours. Just make sure your pot is filled with water as you don’t want the cinnamon to burn.


you will need…

(serves 6-8)

5 medium yellow onions, thinly sliced

3 tablespoons butter

1 tablespoon EVOO

1 teaspoon salt

3 tablespoons flour

3 cups beef broth + 3 cups boiling water

1/2 cup white wine, I recommend a good Sauvignon Blanc

2 ounces Swiss cheese

16 slices French bread

1/2 cup freshly grated Parmesan cheese

1 tablespoon melted butter

In an uncovered Dutch oven over medium heat, simmer onions with butter and oil for about 40-45 minutes, until onions are deep golden brown in color. Sprinkle caramelized onions with flour, and stir for about 5 more minutes. Remove from heat. Add broth and water mixture. Stir. Place Dutch oven over low heat, and add wine. Simmer partially covered for 35 minutes. Refrigerate overnight if not serving immediately.

Once ready to serve, toast slices of bread (bake 350 degrees for 30 minutes, or until bread is dried and golden brown). Bring soup to a boil, and equally pour into individual oven-proof ramekins. Stir in Swiss cheese, add toast, and top with Parmesan cheese and sprinkle with melted butter. Bake 325 degrees for 20 minutes. Broil for 2 minutes. EnJOY!


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