4 tbs unsalted butter
dash of olive oil
5 large white onions, sliced thin (for a sweeter soup, use Vidalias or increase sugar to 2-3 tsp)
1 tsp sugar
dash of salt
ground pepper
8 cups broth (beef, chicken, or veggie stock will do!)
shredded or freshly grated cheese (most recipes call for Gruyere, but I love mozzarella or cheddar)
gluten free bread (if you’re not gluten free, sliced French bread is great for this)
2 cups dry white wine (I use Chardonnay, but a Pinot Grigio would be perfect)
Earlier this week, I heard someone on the radio say that he guaranteed that if he asked most people if they would prefer more time or more money that 9 out of 10 people would say more time. I’m not sure if I agree with that since I like to keep busy, but time is certainly precious. So, French onion soup? Who has time?
My sweetie likes to remind me that patience is a virtue. As if I didn’t know that? The problem is, of course, that I don’t have a lot of it. That isn’t to say, however, that good things don’t come to those who wait. Trust me. If you’re willing to put in some time, this French onion soup is going to blow your mind! That being said, traditional cooking of French onion soup takes hours…mine is the slightly speedy version. J
Combine the butter and olive oil in a large pot. Melt over medium heat. Add your onions, tossing with the butter to coat, cover, and cook for 20 minutes until soft. Stir occasionally. Then it’s time to turn up the heat (to medium-high). Allow your onions to cook for 5-10 minutes (again stirring occasionally) until they begin to brown. Then turn the heat back down to medium. Add the sugar and a dash of salt and continue cooking for another 10-15 minutes. By this point, my onions are starting to look a little papery. Yum!
Add your broth, wine, and salt and pepper to taste. Bring to a quick boil for two minutes, then reduce heat to a simmer and cook for an additional 10 minutes.
Ladle into soup ramekins (bowls), top with a slice of bread (gluten free should probably be toasted or broiled on one side first). Place the ramekins on a cookie sheet and place in the oven. Broil on low for 2-3 minutes until bread is toasted, then add cheese and broil for an additional 1-2 minutes until the cheese is bubbly or starts to brown.
Voila! French onion soup in about an hour!
