Here’s to a SOUPER Summer!
Spring is quickly turning into summer which means warmer days and (probably) less soup but it seems that half of the people I encounter have a case of the sniffles courtesy of seasonal allergies. For me, sneezing, coughing, sore throat and itchy eyes equal soup weather no matter the temperature outside. I am a sucker for a good French Onion Soup but have never attempted it before because I figured it would take half a day to make – and that it would require ingredients I don’t keep on hand. I’ve got good news for you, I was wrong. I put this together in just under an hour and most of it was really no work at all, just the occasional stirring required. And the payoff is oh so worth it!
As per my mom as per Julia Child, you start by caramelizing your onions in butter and olive oil. I’ve heard you can caramelize the onions in the oven if you’d rather but this was all done in one pot on the stove top, easy peasy lemon squeezy. In reading through various recipes it seems that some folks swear by yellow onions while others say only purple will do; I chose to split the difference and use some of each but you feel free to move as the spirit leads.
Because I feel this recipe pairs so beautifully with salad or sandwiches, I’ve skewed the measurements to make a somewhat smallish batch. If you follow the steps below plan to have soup for four but not loads of leftovers. As always, feel free to use this as a basic guideline and adjust to your little heart’s content.
While I hope you and yours stay well and find no urgent need for soup, I offer this up just in case.