Bon jour. Je m'appelle French Onion Soup.
Aaaaand that's about the extent of my French.
Looks delicious, n'est-ce pas?
Oui. Tres delicious.
(That means very delicious in French!)
On a serious note, though, there's really nothing that a cup of French Onion can't solve.
And yes, I do realize I've now posted two soup recipes in a row. But if you can't talk about soup during autumn, when the heck are you supposed to do it?
These are individual portions of French Onion soup. I used four individual souffle (more French!) cups, which are oven-safe, because you have to broil the cheese over the top to get a real, French-y Onion-y soup thing going on.
Make sure whatever serving bowls you use are oven-safe. Otherwise, your oven will enjoy the delicious soup you've made, and you will weep tears of regret.
Plus, it will make a giant mess to clean up, and no one wants that.
French Onion Soup
1/2 stick of butter
2 TBSP flour
3 yellow onions, halved and sliced thinly
4 cups beef stock or broth
2 cups chicken stock or broth
1 cup water
Salt to taste
In a large pot, melt butter and heat until foaming. Add sliced onions and cook on medium until onions are browning, about 20-30 minutes. Add the flour, stir onions well to incorporate. Add 1 TBSP of cold water to unstick any onions from the bottom of the pan, then add the stocks and full cup of water. Raise heat and boil for about 5 minutes, then reduce heat to simmer until ready to serve.
Thick slices of baguette bread (small enough to fit inside your serving bowls)
Sliced provolone cheese
French onion soup
Preheat oven broiler to high.
Ladle soup into oven-safe serving bowls. Add one slice of baguette to each bowl and top with one slice of provolone cheese.
Transfer all bowls to one sheet pan, place pan directly under broiler and allow cheese to brown, about 2-3 minutes. Watch it carefully! Remove pan from broiler and plate individual bowls (they will be hotter than sin itself.)Bon appetit!