"French Onion Soup" sounds intimidating, doesn't it? Whenever I ask friends if they make this, they shake their heads and say they wouldn't make a soup that takes a lot of time and trouble. Then I realized that their recipes were a bit time consuming and my recipe was simple... no frills; no fuss; just plain good.
Gosh, if you can slice onions you can make this and you'll impress your guests with your "advanced culinary skills".
Easy French Onion Soup
3 Tablespoons Joe and Son’s Mushroom Sage Olive Oil
3 large onions, sliced
1 Tablespoon flour
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
5 cups beef broth
4 slices French bread (or croutons, if you prefer)
4 slices of Gruyere cheese (or Swiss or Jarlsberg)
Pour Mushroom Sage Olive Oil into a heavy saucepan and add the sliced onions. Cook slowly over low/med heat until golden in color. Add the flour, and stir for a few minutes to “cook”. Now add the salt, pepper and broth. Bring to a soft boil, lower the heat and simmer for about 30-45 minutes.
Toast the bread slices (or croutons); sprinkle with the parmesan cheese and place in oven proof soup bowls. Pour the soup over the bread; top with the cheese slices and broil for a few minutes to brown and melt the cheese.