Today we’re going to practice being a little more like the French by indulging at dinner time, enjoying the process, and exposing our kids to yummy flavors we know they probably won’t eat… yet. Soupe à l’oignon (onion soup) if ordered in France, or French onion soup when ordered in America, is the perfect thing to add to your winter menu and I have a really simple yet satisfying recipe to share! Pairs well with a glass of red wine and a binge sesh of Emily in Paris but you can also add broiled flank steak and a salad instead, for a more well rounded meal. Bon appétit!

*Sources: mini food trays, latte bowls, polka-dot silverware (old from Anthropologie), purple dutch oven

EASY FRENCH ONION SOUP RECIPE

Serves 4-6, takes 30 minutes hands on, 1 hour+ total

• 4 large onions, 2 sweet and 2 yellow or whatever combo you’d prefer
• 4 tbs butter
• 1 teaspoon sugar
• 3 sprigs fresh thyme
• 1 teaspoon oregano leaves (I like to use fresh but either works)
• Salt and pepper to taste
• ½ cup cooking sherry
• 2 quarts beef broth (could sub for vegetable broth)
• 2 cloves garlic, minced
• 1 baguette, sliced at an angle (or other crusty bread)
• 1 lb of cheese, shredded or sliced (gruyere cheese is traditional, but I also used mozzarella… other substitutes: emmental, gouda, cheddar, raclette, swiss, or monterey jack. Aside from flavor, the easier it melts, the better!)
• OPTIONAL: Herbs to garnish (wishing I had added a sprig of rosemary to mine… next time!)

1. Slice onions thin and prep herbs, garlic, butter, and cooking sherry.
2. In a large stock pot or *dutch oven place all onions on medium to med-high heat and let “sweat” for a few minutes. Add sugar to help caramelize the onions. Continue stirring and browning the onions for 10 minutes. Adjust heat as needed.
3. Add butter, minced garlic and herbs. **When the onions are a deep golden brown (approx. 20-25 minutes of cooking) turn the heat up. Stiring constantly-add sherry. Continue stirring on high to med-high heat for about 5 minutes. The sherry will thicken and the alcohol will be dry. Add broth and let soup simmer for 30 minutes or up to a couple of hours.
4. Meanwhile, shred or slice cheese. Slice bread (at an angle if desired) and toast under the broiler until dry and browned.
5. Ladle soup into oven safe bowls or mugs, top with baguette and cheese, and broil until cheese is melted. Enjoy immediately!

*Love our Lodge Enameled Dutch Oven (pictured is the 6 Qt in Lilac)! Comes in lots of color options, has glowing reviews and is wayyyyy less expensive option to Le Creuset Dutch Ovens.

**You will KNOW when the onions are a deep brown and caramelizing… it takes a while and then sort of happens all of a sudden so be patient and turn up the heat a bit if needed.

I had so much fun perfecting this recipe so please, please, please, let me know in the comments or @raeannkelly if you give it a try!

xo, Rae

MORE SOUP RECIPES TO TRY:

SLOW COOKER THAI CHICKEN SOUP OVER NOODLES, EASY ROTISSERIE CHICKEN NOODLE SOUP, CHICKEN TORTILLA SOUP, GIGI’S FAMOUS MEATBALL SOUP

MORE FRENCH FOOD PHILOSOPHY:

GOÛTER + THE BEST (NOT TOO SWEET) CHOCOLATE BREAD