French Onion Soup

Repost Alert … it’s cooler (by our standards), life is really busy right now and well, I think I need to make this soon!


Gosh … I look at the bottom of the recipe printout and see that I’ve had this since late 1998 …. wow!

I’ve made this specific recipe a few times, but then I get distracted with a newer recipe and try that … and ALWAYS have to listen to Hubby ask why I don’t just stick with the first one I have… he’s right.



So, Saturday, it was a nice, sunny, BEAUTIFUL day, high of around 86. But the nights are getting a little cooler, and this morning it was 72 when I went outside at 8am … hence, it’s FALL TIME in Paradise, time to make soups!

The sprinkler dudes were here making repairs, and since they were digging up in the back yard, I didn’t really want to toss on the ole bikini and jump in the pool to float … just not my idea of cheap thrills, you know? 😉

So, again, I made soup.  AND I used what we had on hand … it’s a miracle, don’t you agree?!



Here’s what you need ….

3 lbs of onions, make sure ONE is a sweet onion, and ONE is a red onion
1/2 pound smoked bacon
2 tbs thyme
12 cups beef stock
1/2 cup dry vermouth or white wine
1 tbs sea salt
black pepper to taste
1 tbs dry sherry
6 ounces sliced provolone, gruyere or mozz cheese (whatever you have will work)
6 slices of baguette or other thick bread

Cut your bacon up in 1/2 inch or so pieces and cook in a LARGE heavy bottom pot til crispy.



While bacon is cooking, slice your onions thin, thin, thin. I use a mandoline, and I asked Hubby how on earth I sliced all those onions back in the day so thin before I had this thing? He said it wasn’t pretty … hmmm … I think I need to hold back a bowl of soup from him …



Remove bacon to a lined bowl to drain and toss the onion slices in, on top of the bacon fat, add the 2 tbs thyme. Give a quick stir to mix everything up and then let the onions sit there, undisturbed for about 10 minutes, give them them a quick stir again and really leave them alone for about 20 minutes so they can caramelized. The secret is to NOT TOUCH the onions … hard as it may be.

Once onions are caramelized, pour in the 1/2 cup of vermouth to deglaze. Allow to cook a minute or so and then pour in the broth and season with salt and pepper.

Bring to a boil and then reduce heat to a simmer. NOW, add in your bacon and sherry. Let simmer for 45 minutes to an hour and marvel at the lovely, deep color of the broth. Yummm.

When ready to serve:

Toast the slices of bread under broiler. NOTE: I always drizzle a bit of olive oil on the bread just to give it a little more ‘richness’

Place oven proof bowls on a baking tray.

Place bread slice in bowl, ladle a generous portion of soup over the top. Add a slice of cheese carefully over the top of the soup.

Place in oven under broiler until cheese is melted and bubbly, 2 to 3 minutes. Serve up and warn everyone that a) the bowl is HOT and b) the SOUP is hot …



Enjoy!

FYI … we served these with some awesome roast beef sliders … never got around to making the ham & cheese ones and Hubby said that this soup needed a beefy dish to go along … watch for THAT recipe soon!

Looking
forward to sharing with some of these 
GREAT
Parties
 … go check them out!

*This
post may contain affiliate links … 
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here to read my disclosure
 🙂


21 thoughts on “French Onion Soup

  1. I absolutely love french onion soup and your liquored up recipe sounds amazing. I just pinned it. Please bring it by my foodie friday party today.

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  2. This looks delicious! Pinned!!! Linda

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  3. Yum – French onion soup is one of my favourites – this looks delicious.

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  4. This soup looks amazing! Thanks for sharing this recipe at The Pin Junkie. It was featured in the fall recipe roundup. http://www.thepinjunkie.com/2013/11/fall-recipes-roundup.html. Be sure to stop by to grab an \”I was featured\” button and stop by Thursday evening to share your best fall crafts!

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  5. French Onion Soup is my husband's favorite soup. I've never made it with bacon before. No doubt he'll like that!Thank you for linking this week.

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  6. Fabulous – with wine and sherry too! Cheers

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  7. My son also couldn't resist the idea of bacon in French Onion Soup. He picked your soup to feature this week. Thanks again for linking up!

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  8. Love french onion soup! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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  9. I've pinned this delicious recipe! There's nothing like a lovely bowl of French Onion Soup. Thank you for sharing your recipe with us at the Hearth and Soul hop!

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  10. Okay this looks so delicious that I think I need to make this soup for us this week!

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  11. Yummy yummy….. warm in a chilly day! Love onion soup very much. Your way of making sounds wonderful. Love onion not only tasting by mouth, love the onion skins too. They're brilliant natural dyes and prints on fabric. Every time I peel off the skins I save all for my eco prints. They make brilliant color shades. You blog reminds my passion.

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  12. Delicious french onion soup, it is in my do list for long time, need to try it. thanks for sharing with Hearth and soul blog hop pinning.

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  13. I've always to try French onion soup, but the laziness is always there. 😀 Thanks for sharing and the soup looks amazing! Happy Fiesta Friday!

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  14. My favorite soup of all time! This looks awesome! Thank you for sharing at Celebrate It!

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  15. 🙂 Thanks for stopping by!

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  16. I just love a great French Onion Soup and this recipe looks amazing! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!Miz Helen

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  17. French onion soup is my absolute favorite and yours looks superb! Thanks for sharing it with us at FF!

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  18. Ohh – I've never put bacon in french onion soup – it sounds great! Thanks for sharing at the What's for Dinner party! Have an awesome week.

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  19. 72 sounds like a dream here in Michigan! I've never had French Onion soup and yours looks really good.

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