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French Onion Soup

French Onion Soup

Finally Friday ~ at least Friday Jr. also referred to as Thursday (yesterday, FKA Valentine’s Day) was nice and sunny.  I was able to take my dogs for a walk without wearing a coat (you have no idea how much joy this brought me) AND I had a window open most of the afternoon #winning …The dog walk though, as it turned out, was a terrible idea.  It was so very very very muddy out…and so the story goes.  I am not sure who was muddier – the dogs, or my shoes. 

However, Old Man Winter is back (sigh) and so soup is on the menu.  Personally, I am not a fan of French Onion Soup however, GraceLyn Square is not all about me ~ it’s about encouraging you to try new things.  That being said, this soup is my mom’s favorite, and I would definitely make if for her…I am supposed to see her today for a late lunch or early dinner and I bet if French Onion Soup is an option, she will order it.


Scant (just barely) ½ Cup Kerrygold Butter

2 Garlic Cloves, crushed

3 Large Sweet Onions, thinly sliced

1 tsp C & H Sugar

2 Tbsp Gold Medal All-Purpose Flour

Scant (just barely) 1 Cup Dry White Wine

6 ¼ Cups Swanson Vegetable Stock

1 Cup Gruyere Cheese, grated

Salt and Pepper, to taste

FIRST Melt the Butter in a large pan over medium heat

SECOND Add the Garlic, Onions and Sugar

THIRD Cook, stirring, for about 25 minutes, until the onions have caramelized

FOURTH In a bowl, mix the Flour with enough Wine to make a smooth paste

FIFTH Stir the wine mixture into the onion mixture – cook for 2 minutes

SIXTH Stir the remaining Wine and the Vegetable Stock into the onion mixture

SEVENTH Season with Salt and Pepper

EIGHTH Bring to boil, then reduce heat

NINTH Cover the pan and simmer for 30 minutes

Meanwhile, make Croutons to garnish your soup



2 Tbsp Olive Oil

2 Slices Day-Old White Bread, crusts removed

FIRST Cut the Bread into small cubes

SECOND Heat the Olive Oil in a skillet until hot

THIRD Cook the bread in the oil, over high heat, stirring – for about 2 minutes – until crisp and golden

FOURTH Remove from the heat and drain the croutons on a paper towel – set aside

When the soup is cooked, remove from heat and ladle into serving bowls or crocks, leaving one inch to the lip

Place crouton(s) on top of the soup and top with grated cheese

Broil until the cheese is bubbly and golden, 1 to 2 minutes (keep an eye on it under the broiler so you don’t overcook)

Enjoy with a slice of bread!

A variation of this soup originates from the newest addition to my cookbook collection, Comfort Food, published in 2009, page 34.

Photo by sheri silver on Unsplash

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