Fridge Foraging: French Onion Soup
One of these days on fridge foraging I am going to present recipes that don’t end up in such a close race! It was between French onion soup and eggplant rollatini and this French onion soup barely eeeked out. Which is good because that is what I wanted anyway!
Couple notes on the recipe. First I used vegetable stock in the soup base. Feel free to use chicken stock or beef broth too, either would also work. I only had cheddar cheese in the fridge so I used that instead of the more traditional Gruyere cheese. I think any melty delicious cheese would work in this recipe. Lastly, if you don’t want to use wine in the soup base you could swap in beer for the same amount or instead add in a couple tablespoons of balsamic vinegar.
4 Tbs. olive oil
4 onions, thinly sliced
2 bay leaves
2 sprigs of thyme
salt and pepper
2 cloves garlic, minced
1 cup red wine
6 cups broth (I am using vegetable broth)
4 to 6 slices of bread, cut in half
1 cup grated cheese such as gruyere or cheddar
In a large Dutch oven warm the olive oil over medium heat. Add the onions, bay leaves, thyme and large pinch of salt and pepper. Cook onions over medium heat for about 30 minutes until caramelized. Add the garlic and cook for another 30 seconds. Deglaze the pan with red wine. Add the stock and cook for another 10 minutes.
Preheat oven to 425°F.
Ladle the soup into oven safe bowls. Top the soup with two pieces of bread followed by a handful of cheese.
Broil the soup until cheese is bubbly and golden brown.
Garnish with thyme and serve immediately.