This week we are featuring a fall season treat. Reesa from Momma Lew’s blog gives us the perfect recipe for a deliciously warm and cheesy French Onion Soup. Once you’ve made it, Reesa say you will never order it from a restaurant again!
Read about this tasty recipe and more on Momma Lew’s blog!
Let’s get started.
Momma Lew’s French Onion Soup
Make your soup:
Melt 1/2 cup of butter and add 4 large sweet onions that have been sliced, 1 clove of minced garlic, 2 bay leaves, 1/2 tsp dried thyme and salt & pepper. Cook for 25 minutes until the onions have cooked and are soft.
Add 1 cup of red wine (nothing fancy, keep it cheap and simple). I have a bottle of Robert Mondavi Merlot that I keep on hand for cooking. Boil and reduce the heat. Simmer for 5 minutes to cook off the alcohol.
Remove your bay leaves.
Dust the onions with 3tbsp of all-purpose flour. Stir to coat the onions and cook on low for 10 mins.
Add 2 quarts of beef stock (I always buy low sodium). Simmer for 10 minutes. Add salt and pepper to your tastes.
In an oven-proof bowl, add a nice chunk of bread (pumpernickel or French is what we enjoy) and then ladle your soup into the bowl. Add slices of mozzarella cheese over the top.
Make sure your bowl is on top of a cookie sheet or pan to catch any spills!
In your oven’s broiler, melt the cheese. Remove from the oven when the cheese is melted and browned slightly.
Add some parsley on top for garnish.
Soup yields approximately 12 servings, so be ready to freeze some!
As I mentioned, I served this with a very simple classic wedge salad. I cut a head of iceberg lettuce in 4th’s and then served with diced cucumbers, tomatoes and crumbled crisp bacon. We used Thousand Island dressing. Yum!
Each week Bowdabra blog brings you easy family recipes, crafts, DIY videos, and more