I adore French Onion soup. It’s warm and loaded down with caramelized onions. It’s got bread that helps thicken it up and then it’s topped with melty cheese. Plus served to you in a little crock pot! Can it get any better?
When Scott and I were dating, I would order this soup as a starter whenever I saw it on the menu. It wasn’t the best “date” soup to be eating but Scott never minded me slurping away or when I had cheese dangling from my chin.
He’s a keeper!
Once I started making it at home, I stopped getting it out at restaurants. For some reason I have not made this soup in ages and recently decided that I needed to change that.
My version is not traditional at all but it gets the job done. When I’m craving French Onion soup, this is where I turn.
Andrea’s French Onion Soup For Two
- 1QT Beef Stock
- 1/3C Merlot (or another dry red wine)
- 2-3TBSP Worcestershire Sauce
- 1 1/2 Medium Onion, sliced thin
- 1 Large Shallot, sliced thin
- 2C Frozen, chopped greens
- Salt and pepper to taste
- Large Pinch of Red Pepper Flakes
- Dash of Sage
- Sprinkle of Garlic Powder
- Olive Oil for sauteeing, about 1-1 1/2 TBSP
- 1/2 of a baguette
- Olive Oil for baguette, about 1TBSP
- Swiss Cheese Slices, about four thick slices
- Chopped Parsley for garnish
Preheat oven to 400 degrees. Slice baguette on an angle and place on a baking sheet either lined with parchment paper or silipat. Brush slices with a bit of olive oil and place on baking sheet. Slide baking sheet into oven and bake until the slices are toasty and golden in color. May take between 7-10 minutes. Keep an eye on them so they do not burn.
Heat a soup pot over medium heat and add in the olive oil. Once that is heated, add in the onion slices and the shallot. Stir, add in salt, pepper, and red pepper flakes. Stir again and reduce heat to medium low. Cook onions and shallot for about 15-20 minutes, stirring occasionally. They will soften and start to caramelize. Once they have reached a nice light brown color, add in the sage, garlic powder and stir. Add in worcestershire sauce, and stir. Cook for two minutes. Add in the merlot and stir. Let cook for about three minutes. Then add in the beef stock, the greens, and bring up to a simmer. Simmer the soup for about 20 minutes.
While the soup is simmering, prep your soup crocks. Brushing the tops of them with a bit of oil will help keep the cheese from sticking too much to the outside.
Once soup has simmered, ladle soup into the soup crocks. Add in a few of the toasted baguette slices and top with slices of swiss cheese.
Place crocks on a baking sheet and very carefully place in the oven. Let heat just until the cheese is melty and bubbling. About 5-10 minutes.
Very carefully remove from oven and very carefully place soup crocks on a small serving plate. Sprinkle tops with chopped parsley and add a few more baguette slices on the side. Serve immediately and enjoy!
It was a cold Saturday afternoon and this soup made the perfect lunch. It was warm and very filling!
Swiss cheese isn’t traditional but it was what I had on hand at the time. I have made this with a lovely aged provolone as well, which gives the soup a nice little sharp bite to it. The swiss was very creamy and melted perfectly over the crock.
The addition of the greens is because I wanted this soup to have a vegetable added to it, but not something that would over power or take away from the main flavor. The greens gave it a little more umph and a little more balance.
Parsley on top just because it makes for a nice garnish!