Tuesday, October 20

White Onion Soup

I absolutely love the fall. In Buffalo, I loved it because the leaves changed color and the smell of the air changed. It was cooler outside and we would stay inside as a family, telling stories and laughing.

One of the signs it was really changing season was the smell of onions coming from the kitchen. It was the smell of my father’s french onion soup being cooked.

Now, unlike my father’s recipe and most recipes, I do not use red wine or beef broth. It doesn’t make it less savory, but it does make it slightly sweeter. It’s an amazing fall meal!

White French Onion Soup

Serving Size: 1

1 Yellow Onion, Cut in Half and Sliced in 1/4 Inch Slices

2 Tablespoon Butter

1 Spring of Thyme

2 Sage Leaves

1/4 Cup Chardonnay

2 Cups Chicken Stock

Thick Slice of Crusty Dry Bread or Croutons

Swiss Cheese or Gruyere

Salt and Pepper

Melt butter in a pot over medium heat and add onions. Salt the onions so the liquid in the onions comes out. Stir the onions to make sure they are covered with the melted butter and the salt. Turn to low and cover the pot. Cook really slowly for approximately 20 minutes until they are soft. Add the chardonnay, chicken stock, and herbs to pot. Bring pot up to high and bring to boil. Then lower the pot down to medium and let simmer for about a half hour. In an oven-proof bowl add the croutons or bread and then cover with the soup. Add the cheese on the top of the bowl and put under a broiler for about 5 to 10 minutes or until the cheese is melted and crusty.