Yesterday was the perfect day to shift into soup season. Although I eat soup all year, it hits different when it gets colder!
I had some extra onions on hand, a baguette (really, who just has a baguette on hand? This girl.) and of course we are always stocked on cheese. There was no other option, French Onion soup was the only soup du jour option! I'm not sure if I really make it right, I kinda just wing it. I carmelized a couple of sweet onions in butter and herbs de province. Then added just enough beef stock (it's what I had on hand, I forgot to mention that earlier), I like my soup to be a little more brothy. Toasted a few pieces of the baguette with a gruyere/swiss combo on top. Put those in the bottom of a soup crock, filled the rest up with the soup, put plenty of the gruyere/swiss combo on top, and put it under the broiler on hight for a few minutes. Yum!
A few notes: Herbs are up to your personal preference. Vegetable stock is also acceptable, I just didn't have any. I usually toast my bread with parmesan and top the soup with provolone, but I was feeling fancy. Make sure your soup crock is broiler safe!
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