French Onion Soup

Perhaps it should be a crime, making soup on a day that has hit 80 degrees.  I never expected spring to arrive this early and stay; usually we're teased a little and then blindsided by more horrid gray days and chilly rains.  It's customary here to don sweatshirts until mid-June.  My plan to keep making soup once a week until May seems a little silly, in light of the facts.

So just tuck this winsome recipe into your pocket for now, and pull it out when you see crimson leaves twirling downward in September...

My version of French Onion Soup is quite simple; however, I like to use onions and leeks to change it up a little.  The combination of onion flavors, sweetened and carmelized, contrasts magically with the salty, beefy broth.  I use much less butter than most other recipes, however, so you don't need to grapple with guilt.  (Except for the white bread floating atop the soup, oozing with melted cheese.)

This picture doesn't do it justice.

Believe it or not, the wind just shifted dramatically, as I'm sitting here typing.  We actually had to run around and close the windows because it was blowing so hard and cold.  The temperature on my outside thermometer actually reads 58 degrees.  

Bring on the soup!

French Onion Soup

an original rendition by Kelly Jo Vanderstelt

1.  In a large soup pot, saute' over low heat until rich and carmelized (about 30 minutes):

• 1 Tbs. Butter
• 1 Tbs. Olive Oil
• 2 large Onions, sliced and roughly chopped
• 1 Leek, halved lengthwise, washed well, and thinly sliced into half-moons

2.  Stir in:

• 5 Cups of Beef Broth (or water and 1 1/2 Tbs. Better than Bouillon - Beef)
• 1 Tbs. Worcestershire
• 1/4 Tsp. dried Thyme
• 1/4 Tsp. Salt
• Freshly Ground Pepper to taste

3.  Bring to a gentle boil, then reduce heat and simmer for 15 more minutes.

4.  Scoop into oven safe bowls.  Top each bowl with:

• An inch-thick slice of French Bread
• A piece (or two) of Cheese - Swiss is the traditional choice; I used Havarti

5.  Place under oven broiler until cheese is melted, bubbly and slightly browned.  Keep a careful eye on it to avoid burning.  

Serves 6