French Onion Soup

Denver finally has gotten some snow. After weeks of dry, mild weather, winter has once again made its presence known. One of my favorite things to eat on a cold night is French Onion Soup. It is the epitome of peasant cuisine, no fancy ingredients, just a nice slow cook time.


Soupe à l’Oignon (French Onion Soup) based on the recipe from “Paris: Authentic Recipes Celebrating the Food of the World” by Marlena Spieler
Serves 4

1 Tablespoon butter
2 Tablespoons oil
Three cups of very thinly sliced onions (About 2 large)
Pinch of Sugar
Salt and fresh ground pepper to taste
¾ - 1 cup red wine
2 14-oz cans beef broth
1 ½ cups water
1 bay leaf
4 slices thick bread (dried out French bread is ideal)
4 slices of Swiss or gruyere cheese
Fresh chopped parsley (optional)

Melt the butter in a large pot with the oil, add the onions stirring to coat with the butter mixture. Add sugar, salt and pepper and cook gently for 20-30 minutes, until the onions are golden and very soft.

Add the wine, and reduce the liquid by half, cooking over medium high heat for about 10 minutes. Add the stock, water and bay leaf; simmer for 30-40 minutes.

Preheat over to 400 (or turn grill on low). If using soft and/or fresh bread, lightly toast in oven. (If bread is already dried out, you may skip this step.) In oven-proof bowls, pour soup in bowl, top with bread, then cheese. Place in over for 4-6 minutes, until cheese bubbles and browns. (It may be easier to place the bowls on a cookie sheet, and then place the sheet in the oven.) Garnish with parsley and serve.