With the end of football season just a few days away, it’s time to plan you Super Bowl party now. Offering appetizers and finger foods is great, but for those with bigger appetites, add a hearty soup or two to the menu.
French onion soup is always a hit. Meatless but still incredibly hearty because of the rich broth, bread and cheese, this is one soup that really does eat like a meal (Sorry Chunky.)
Hundreds of years ago, this soup was supposedly popular because it relied on inexpensive ingredients like stale bread and onions. The reference to it being French is based more on myth than fact. According to some, the soup was actually created by either King Louis 15 or 16. Although there may be no truth to the story, the soup’s popularity endures.
Top the soup with crusty bread and a large slice of Gruyere, broil until perfectly bubbly, with a golden crown of melted cheese and you’ve got the makings for an easy and economical meal that will make everyone happy, even if your team loses.
Find everything needed for this soup at Reasor’s or any other local grocery store.
Rich French Onion Soup
- 1/4 cup butter
- 1/4 cup olive oil
- 3 large sweet yellow onions (Like Vidalia), thinly sliced
- Salt and pepper
- 1 clove garlic, minced
- 1/2 cup red wine
- 1 tablespoon flour
- 1 quart low sodium beef broth
- 1 quart low sodium chicken broth
- 3 thyme sprigs
- 8 slices French bread, toasted
- 8 slices Gruyere cheese
Directions
In a large stock pot, combine the butter and olive oil. Cook over medium heat until butter has melted. Add the onions and season with salt and pepper. Cook over medium-low for about 20-30 minutes or until the onions are caramelized. Add the garlic and cook for another couple of minutes.
Add the wine and cook until almost evaporated. Add the flour, cooking and stirring over medium for about 5 minutes.
Whisk in both kinds of broth; add thyme sprigs. Bring to a boil. Reduce heat and simmer for 15-20 minutes. When done, remove the thyme sprigs and discard.
In the meantime, preheat the broiler. Place bread on baking sheet and broil for a minute or two until golden brown.
Ladle the soup into oven safe crocks or bowls. Top each with a piece of toast and a slice of cheese.
Broil until cheese is browned and bubbly.
Makes 8 servings
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