Years ago I never thought I’d be craving French onion soup. I didn’t like onions, at all. None of them. I don’t remember when it happened, but one day I realized onions weren’t so bad. Sometimes I can’t get enough of them. You know that feeling, when you’re eating something and you think to yourself, omg this needs more onions! No? Just me?
This soup is de-lic-ious. Like, seriously. So good. My nose was in heaven when the onions were simmering in melted butter. It took a lot of willpower to not devour the soup before it was done. An important thing to note, this does take about 4 hours to make, but it’s totally worth it!
Ingredients (serves 2-3)
2 1/2 large sweet onions
1 stick unsalted butter
3/8 tsp fresh ground black pepper
1/2 tbsp paprika
~10 shakes of oregano leaves
28 ounces beef broth, divided
1/4 cup all-purpose flour
1/2 tsp salt
gruyere cheese, to taste
Peel onions and slice 1/8-inch thick. In a large pot (I used a dutch oven), melt the butter. Add the onions and cook, uncovered, over low heat for 1.5 hours, stirring occasionally.
Stir in the black pepper, paprika, and oregano leaves; saute over low heat for 10 more minutes, stirring frequently. Pour in 24 ounces of beef broth. Increase heat and bring to a boil.
In a small bowl, dissolve the flour in the remaining 6 ounces of broth. Stir into the boiling soup.
Reduce the heat and simmer for 2 hours. Season with salt. Pour into small ramekins, top with a slice of bread and a sprinkling of grated gruyere. Heat under the broiler until the cheese melts.
Refrigerate overnight. Leftover soup can be frozen. Heat soup in microwave or on stovetop.
Recipe adapted from Food.com.