Proof that my son loves me…
He’s only heard about it, never tasted it for himself, but when Nick’s culinary teacher passed out the recipe for French Onion Soup, Nick decided he would make it for me cause he knows how much I love it.
Whoever created the combination of the perfectly warming-to-the-bottom-of-your-toes soup, with the crunchy bread and the ooey-gooey cheese on top, was a genius. And I thank him or her.
In preparation for the soup, I made some homemade beef broth a couple of weekends ago, using soup bones saved from the last time we filled our freezer with beef.
Nick couldn’t believe how long it took for the onions to carmelize and was very impatient during the process. The only change we made, was that we deglazed the pan with sherry, which is not an ingredient that was included in his high school recipe.
It is so much fun to see (and taste) Nick’s kitchen skills developing. He’s such a great kid.
French Onion Soup
2 1/2 pounds onions, sliced thin (we used 3 medium onions)
2 oz butter
6 cups beef stock
2 tsp dried thyme
1/2 t Worcestershire Sauce
salt & pepper to taste
Hearty bread, grated swiss, parmesan or other good melting cheese
In a heavy pan, over medium-low heat, melt butter and add onions, turning so they are all coated with butter. Carefully carmelize the onions without burning. This is a long, slow process and may take as long as 45 minutes. Cook them until VERY brown.
Deglaze the pan using some of the beef stock (we used a splash of sherry).
Add stock, thyme, pepper and Worcestershire. Bring to a boil, then simmer 20-30 minutes. Season with salt & pepper to taste.
Serve with bread and melted cheese.
Yum!
Recipes | greengrassliving | 
December 21, 2008 11:26 am
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