Red onions and cooking onions, like many other root vegetables, are plentiful during the winter. Visit your local farmers’ market and you will likely encounter a bounty of onions…often for a great price! If you love onions as much as I do, you probably love french onion soup too. There’s not much more satisfying than a hot cup of French onion soup (topped with some yummy local cheese and sliced bread!) on a chilly winter day. This version does have bacon on it, but if you’re not a meat eater, don’t fret! We’ll post a veggie version next time around!
1/4 cup unsalted butter
1 tablespoon olive oil
1/4 pound finely chopped bacon
6 cups sliced red and/or cooking onions (if you refrigerate them overnight first, you won’t tear up a much while you cut them!)
4 cloves of garlic (or more!)
8 cups beef broth
1/4 cup sherry
1 teaspoon thyme (fresh or dry will do!)
Salt and pepper to taste
Fresh bread, sliced thick (French or Italian is great!)
Sliced swiss cheese (or other cheese, if you prefer)
- Heat butter and oil in a large stock pot until butter melts. Add onions and cook, stirring often, until tender and translucent. Do not brown the onions.
- Add sliced bacon and continue stirring until bacon is cooked
- Add sherry, beef broth, and thyme. Season with salt and pepper and simmer for 30 minutes.
- Turn on the oven broiler.
- Ladle soup into oven safe bowls. Layer each bowl with slice of bread and slice of cheese. Place bowls on a baking sheet and broil until cheese starts bubbling.
- Enjoy! Beware, the bowl will be very hot!