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Easy French Onion Soup

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Category: Nutrition / Recipes

Published on Thursday, 22 September 2011 12:46

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This has definitely become one of my favourite recipes over the years, and hopefully you will enjoy it as much as my family and friends do, too! By using pre-chopped onions (found in the freezer section or vegetable section of your grocery store), it makes this recipe a snap. The greatest amount of time and energy it will take is just waiting for the soup to gently cook.

As with all yummy soups, stews and chilli recipes, this ALWAYS tastes better the next day, as the flavours have had time to meld together.

If you don’t have a large enough casserole for the oven (and you don’t have a slow cooker (of which I am a huge advocate of!), simply half the recipe. Easy peasy!

You will need:

-a large frying pan

-a slow cooker OR a casserole dish that can go in the oven (if you don’t have a lid, use aluminium foil)

Ingredients:

3 bags of pre-chopped onions (or 6-8 onions sliced or chopped)

3 tbsp of olive oil

3 tbsp of sugar

2 beef stock pots (the jelly kind by Knorr)

3 cloves of garlic

2 tbsp of thyme

1 tbsp of oregano

1 cup of red wine (or if you don’t have it, white is fine – port or brandy is even better!)

8 cups of water

salt and pepper to taste

Cheesy Garlic Bread:

4 frozen slices of garlic bread

1 cup of gruyere cheese grated (or Leerdammer or even cheddar is ok!)

Method:

1. Heat olive oil in frying pan, and once hot add the onions and sugar. Sauté gently, on a low heat for around 10 minutes then transfer to slow cooker or casserole dish.

2. In your slow cooker or casserole dish add your cooked onions, stock, garlic, herbs, wine and water. Start with a bit of salt and pepper – most likely, you will need more once the soup is cooked!

3. Cook for approximately 4 hours in your slower cooker, or if in the oven, cook on a low heat for approximately 2 hours (but do check it!) and stir occasionally. Taste for salt and pepper and add according to your taste.

 4. When it is time to serve, take your garlic bread slices and top with cheese. Put under the grill until melted.

 5. Serve soup in bowls and top each bowl with a slice of garlic bread. (You may want to make extra bread to serve on the side!)

 Delicious served with a green salad, very hearty and delicious!

By Alyssa Savage