It’s 80°+ outside, muggier than hell, alternating rain and sunshine, and I made onion soup.  Yes, soup.  It’s one on Nonna’s favorites, and since she’s heading home tomorrow, I thought I’d make a batch so she could take some with her.  Besides, it may be a million degrees outside, but we’re doing our part to kill the environment by keeping the air conditioning running.  I’m a wuss.  What can I say?!?

Onion soup is definitely one of my more favorite meals, as well.  It’s extremely easy to make – once you peel and slice a bazillion onions, that is.  And you do have to pay attention to the caramelizing onions.  Ya definitely don’t want them to burn.

I usually make a beefy French onion soup – actual chunks of beef in the soup.  It’s not exactly traditional, but then…  neither am I.  But dayum, it’s good!

I really did make a huge vat – I started with more than 12 pounds of onions – but I plan on freezing the leftovers that Nonna doesn’t take so I can drop them off now and then to retain my favorite daughter-in-law status.  Whatever it takes, right?!?

French Onion Soup

  • 12 pounds onions, sliced
  • 6 cloves garlic, minced
  • 8 tbsp butter
  • 2 pounds cubed beef
  • 3 qts beef broth
  • 1 tsp herbs d’Provence
  • 2 bay leaves
  • salt and pepper, to taste

Place onion and garlic in a large soup pot with the butter and cook, stirring occasionally, until onions are deep amber in color.  This can definitely take a while. (It took about 1 1/2 hours today.)

When onions start getting close, brown beef in another pan.  Add to onions.  Add broth, herbs d’Provence, bay leaves, and S&P, to taste.

Bring to a boil and then simmer at least an hour.

I will make it a bit differently from time-to-time, adding red wine and/or brandy or sometimes cooking the beef in bacon fat.  I didn’t tonight because the wine cellar is getting sparse, but I probably will next time I make it.

Traditionally, it is served with a floating crouton covered with ooey-gooey gruyere cheese, but we eschew the crouton for a crusty loaf of bread and butter.

Who cares what the weather is – this was good!