French Onion Soup

I love going to the grocery store! It is my favorite store to go to. After this week's grocery store trip, I came home and got busy in the kitchen. I've been really excited to get cookin' in Buttercream! She didn't disappoint.

I made a pot of French Onion Soup, and I also made a double recipe of Chili. Everything is now in the freezer for those nights that I don't feel like cooking, but The Dish Washer feels like eating. You may remember me talking about how much I love the French Onion Soup at the Christmas Dinner Theater at my in law's church every year, so I knew I wanted to try a pot of this on my own. Of course, there is another very important step to all French Onion Soups (the croutons and cheese!) that isn't pictured above because I wasn't ready for that step. I'll include the whole recipe for you, though.

French Onion Soup

1/2 c. butter
6 large yellow onions, thinly sliced*
1 Tbsp. sugar
2 Tbsp. flour
5-1/2 c. beef broth
1 (10.5 oz.) can beef consomme
1/2 tsp. dried thyme leaves
salt and pepper to taste
Croutons (see recipe below)
Gruyere cheese (or Swiss!)

In a dutch oven (Buttercream!), melt butter over medium heat; add onions and sugar. Stirring often, cook for 45 minutes, or until golden brown. Stir in flour and cook for 2 minutes. Add broth, beef consomme, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into 6 oven safe bowls; top with croutons and shredded cheese. Broil 6 inches from the heat for 3 minutes, or until cheese is browned and bubbly. Serve immediately.

*I used Vidalia onions, and a co-worker pointed out that (although it is good) it was sweeter than the French Onion Soup she orders at her favorite restaurants. If you want a more savory soup, stick with the yellow onions! I will use yellow next time.

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Croutons

1/2 loaf French bread (or any bread, for that matter), cut into cubes
1/4 c. butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 425. Place bread cubes in a bowl. Pour in remaining ingredients and stir to coat. Place on a baking pan and bake for 15-20 minutes, stirring occasionally, or until bread is lightly toasted.

**If I am making croutons for salad, I love to have them crunchy on the outside but soft on the insde. To accomplish this, you may have to add more melted butter. You can get creative with the herbs and seasonings that you add depending on what kind of crouton you want.

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Buttercream is busy while we speak. Check back in (hopefully tomorrow) to see what we are having for SOUPer Bowl Sunday!