I just got back from one of the most wonderful weekends in San Francisco! I was at the Foodbuzz Blogger Conference. It was such so much fun & food & I can’t wait to tell you about it.
For now, I have one of my favorite soups to share with y’all. This is a recipe from my Williams-Sonoma Paris Cookbook. I’ve loved every recipe I’ve made out of it, and the boy who lived in France for 2 years (my husband Matt) has approved of every one. This is the third time I’ve made this soup, so you know it’s a keeper!
First, onions are sliced nice and thin. I use my OXO Mandoline Slicer. I love it because it rests on the bowl and I can slice all of the onions quickly and with little effort. The first two times, I sliced the onions as thin as possible by hand, but they still weren’t as thin as I can get them with the mandoline. Lucky you – OXO has sent me a mandoline to give to one of my lucky readers! Details on how to enter below.
I just love a good French Onion Soup. The onions are meltingly soft & sweet, and the broth is rich and satisfying.
Not to mention the rustic country bread that gets covered with cheese…
Then broiled on top, giving you the perfect marriage of soup, bread, and bubbly Gruyere.
I use bread from Kelly’s Bakery here in Santa Cruz. They have big loaves at Costco sometimes but they run out fast! I bought two last time they actually had them and froze the second loaf. It’s perfect because it holds up in the soup and doesn’t fall apart or get too soggy.
Edit: I choose not to use alcohol in my cooking, so the juice combo is the best alternative to sub in for wine. You may use wine if you so choose.
- 2 1/2 lb. yellow onions
- 3 Tablespoons unsalted butter
- 1 Tablespoon canola oil
- Pinch of sugar
- Salt and freshly ground pepper
- 1 cup grape juice
- 1 cup apple juice
- 8 cups beef stock
- 6 slices country bread, sliced 1 1/2 in. thick
- 3 cups shredded Comte or Gruyere cheese
- Using a mandoline or sharp knife, thinly slice the onions lengthwise and set aside.
- In a large pot like a French oven, melt the butter and oil over medium-low heat.
- Add the onions and cover, stirring every now and then until they are soft, cooked down, and slightly caramelized. Add in the sugar, salt, and pepper to taste as you stir. This will take 30-40 min.
- Add the juices and turn the heat to high. Cook for about 10 minutes, or until the juice is reduced by half. Add the beef stock and turn the heat down to medium-low. Let the soup simmer uncovered for about 45 minutes, until it is dark, flavorful and rich. If it tastes too strong, add a little water and cover to continue cooking.
- Just before serving, toast the bread.
- Ladle the soup into ovenproof bowls and place on a rimmed baking sheet. Top with the toasted bread and cheese. Place the soup bowls under the broiler until the cheese is bubbly, about 10 minutes.
- Serve immediately & enjoy!
To enter the giveaway, do one or all of the following, then leave a comment letting me know which options you’ve done.
1. Pin this recipe onto Pinterest.
2. Like Kara in the Kitchen on Facebook.
3. Share the Facebook page with your friends.
4. Share a recipe from Kara in the Kitchen on Facebook.
5. Comment on this post with your favorite soup recipe.
6. Subscribe via email or RSS.
7. Put a Kara in the Kitchen badge on your site.
Good luck! :)