So, it's starting to get cold. The leaves are changing colours and you are kind of craving French Onion Soup. Well, I was at least. So, I've created a super easy version that will have you satisfied very, very quickly.
Easy French Onion Soup*
2 to 4 yellow onions, French Cut
About 16 oz beef stock (homemade if possible) You can also use chicken or even vegetable stock
1/2 cup of good beer (use something you would enjoy drinking)
1 tablespoon of salted butter
1 tablespoon of olive oil
1 tablespoon of dehydrated shallots
1 teaspoon of crushed red pepper flakes
1 teaspoon of "Penzey's Prime Rib Seasoning"
1 Oxo Beef Cube
(optional) A splash of sherry or cognac
Melt butter and olive oil over medium heat. Add onions and sweat. After a few minutes, add crushed red pepper flakes. Continue to cook onions slowly until slightly brown (might take 10-12 minutes, or longer, don't rush, it's soup). About halfway through cooking the onions, add the shallots and the seasoning mix. (Deglaze pan with sherry or cognac at any point if you are awesome).
Once onions look melty and a little/kind of brown, add the stock and beer. Bring to a boil, put on a lid and adjust heat to low. Simmer for 20-30 mins.
While doing that, set up some supreme cheese-bread rafts. If you have bread around (even if it's slightly stale) use it. If not, get a loaf of something you'd like to eat anyway because you are only going to need a few slices. Take a slice, let's say about 1/3 of an inch thick, and top it with the shredded cheese of your choice. I'd use comte, gruyere (those are kind of the same, I know) or Parmesan. Stick those delicious treats on a baking sheet and broil until the cheese is melted and golden brown.
Get a bowl. A good one. Next, grab a ladle, get a perfect ladle-full (consider the broth-to-onion ration here) and pour. Then float your delicious cheese raft. And why not pour just a tiny bit more broth over the top of your cheese-toast?
It's good. It's fall. And onions are plentiful.
I hope you enjoy this super easy short cut to a smile.
*Vegetarian version: Use vegetable stock and omit Oxo Beef Cube; use the Oxo Vegetable Cube instead. Not as rich so I'd recommend browning the onions longer and adding a bit more of that Prime Rib seasoning. It's great stuff and 100% vegetarian friendly.