One of the best parts about winter is spending time together as a family. Any household family activity becomes better when the scent of a delicious meal cooking wafts into the room. Since food brings my family together, I wanted to share a tasty soup recipe from my family’s kitchen to yours.
Warm Soup For A Cold Winter Day
During the winter, soup instantly brings warmth to all who savor a bowl. With this simple French Onion Soup recipe, you can impress guests and family members alike. Years ago, I realized that my husband could make this incredible and simple yet restaurant-quality dish. Since cooking something this good is a talent, I asked him to be a guest writer for the day to share his recipe with readers who hope to wow others with a delectable holiday soup recipe.
French Onion Soup Recipe
6-8 Vidalia sweet onions
2 32oz. Swanson organic chicken broth
1 bag of plain croutons
1lb of Swiss cheese
Julienne the onions and put them into a large pot. Add a scoop or two of butter and a few dashes of salt. Cook on low to medium until the onions are caramelized with a nice golden brown.
Next, add the Swanson organic chicken broth. I like to use one and a half containers and save the other half for when I reheat it the next day. After adding the broth, you add the Worcestershire sauce. We use close to half a bottle. Your stock should turn light brown. I like to add a fair amount of pepper, but you can season to taste. Bring to a boil, then return to a low simmer and let it cook for about an hour or so. Keep checking it to see it you need to add more pepper or Worcestershire sauce. You may want to add a dash of salt.
After it slow cooks and reaches the taste you are happy with, it is time for the finishing touches. Set your oven to broil. Next, using oven safe bowls – we use Pyrex but any oven safe bowl that can take high heat will work – fill the bowls a little more than half way. Add croutons to the top. Be careful not to add too many because they expand in the broth and you will end up with a big bowl of bread. After you place your croutons, cover the top of the bowl with slices of Swiss cheese. Make sure to allow the ends of the cheese to hang over the bowl slightly.
Now with the bowls on a cookie sheet or Pyrex pan, place them under the broiler. Watch until the cheese begins to bubble and reaches a nice brown. Very carefully, remove from the oven and let rest around five minutes. The soup will still be very hot but ready to serve. Enjoy!
I received a free item, but it in no way influenced my opinion.