Bon soir, s’il vous plaît,

Je voudrais un verre du lait au chocolat, et une soupe d’oignons, et un sandwich avec… How do you say grilled cheese?
Une Soup d'Oignons

All right, that was a big stretch, but I couldn’t think of any other pithy or pop culture-referencing headline / introduction for my French Onion Soup post. It would have been better if I had composed this picture with some chocolate milk and a grilled cheese and maybe a bloody mary too, but when I made this soup and took the pictures two months ago, I wasn’t thinking of Hotel Chevalier.

I had meant to put this up on either Wednesday or Thursday, but I ended up being out of town a while with my friends, and then was camping all weekend (Which was awesome, by the way.  There is nothing like spending a few nights in a tent or rustic cabin around a fire with some good friends and enough beer to sink a canoe).  After a couple months, what’s a few more days anyways?  That’s the beauty of having your own blog.

This onion soup was really good though, if my memory serves me.  The recipe is Giada de Laurentiis’s, though I did add some sherry to round out the taste a bit and I substituted dried thyme for the fresh stuff because I don’t have fresh thyme in February.  I also used the ciabatta bread that I had made the day before.  I thought fontina  was kind of an odd choice for cheese(they usually use gruyere right?), but this was the first time I made the stuff and I didn’t want to stray too too far from the recipe.  It came out delicious all the same with a great melty top and soggy bread chunks in a rich broth with great sweet onion slices all soft and caramely.  Also, this was a superlatively easy recipe to make, and it was ready in about 40 minutes.

Cheesey, melty top

Onion Soup with Fontina and Thyme

from Giada de Laurentiis


3 tablespoons olive oil

2 large Vidalia onions

kosher salt


2 teaspoons dried thyme

4 cups beef broth

2 tablespoons sherry

4 slices of crusty bread (I used ciabatta)

4 ounces sliced fontina cheese


Slice the onions up on your cutting board, maybe into like 1/2″ slices.  They’ll shrink a bit in the soup, but not much so kind of picture what you’d want to get on your spoon without having them drop back into your bowl and splash hot, hot broth on you.

People don't cry when you slice up a violist

Heat up the oil in a heavy saucepan or Dutch oven and add the onions, seasoning with salt and pepper.  Saute them, stirring occasionally, until they’re thender, about 10 minutes, then add the thyme, broth, and sherry.

Ohhhhh so oniony

Simmer this all up for a bit, until the onions are soft and brown and it just smells like onion soup should smell.  Use your common sense for the time.  The recipe called for 15 minutes, but I did mine a while longer.

Then divide the soup up into your special ramequins that you have especially for onion soup…er…maybe that’s just me.  I don’t know where they came from, but I’m not gonna complain.  But yeah, split the soup up four ways and top with the cubed bread and fontina.  As you can see, I went a bit overboard, but ahhhhhhhhhh cheese, you know?


Now just broil this until the cheese is melted and just a bit brown on top et voilà! Soupe à l’oignon.

Stumble It! Digg It!


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