We had a catering last week that included a salad bar. There was about 6 cups of shaved onions leftover from the salad bar. They were ready to be tossed and I thought, “What can I do with that many onions?!” Then it hit me, French Onion Soup! I’d never made it before, so I thought it was worth a shot. Turns out, I was right. I didn’t follow a recipe. I just followed my nose. Yum! Check it out below:
French Onion Soup by Melissa McKinnon
- 6 cups shaved onions (about 6 medium onions, finely sliced)
- 2 Tbsp. butter
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. dried basil leaves
- 1 1/2 tsp. Worchestershire Sauce (I used Lee & Perrin’s Thick Sauce)
- 1/3 to 1 c. Shiraz (or favorite red wine)
- 4 beef boullion cubes
- 5 c. water
- 10 slices Provolone cheese
- 10 slices of French bread (and butter to spread on top of each slice)
Slice onions as thin as you can slice them. I would recommend cutting each onion in half or quarters before slicing, so they don’t get too stringy as they cook down.
Melt 2 Tbsp. butter in Medium Stockpan over Medium heat. Add onions, salt, pepper and basil, and reduce. It helps if they’re able to brown just slightly, bringing out the natural sweetness of the onions in the caramelization process. Once it reaches this point, add wine and Worchestershire. Simmer for 3-5 minutes, allowing the onions to soak up the wine flavor. Then add boullion cubes and water. Make sure the cubes are fully dissolved and transfer to crockpot.
Cook onion soup for 4-10 hours on low.
Ladle 3/4 c. into 10 serving bowls. Meanwhile, butter and toast slices of french bread (I broiled mine in the toaster oven for 2 minutes).
Place one slice of toast in each bowl and cover with 1 slice of Provolone cheese.
Broil on low for 2-3 minutes, or until cheese is bubbly and golden brown.
I served mine with salad and a slice of french bread with butter, thyme and garlic salt.
This is a great make-ahead recipe. To reheat, place in toaster oven on bake at 300F for 5-10 minutes. Bon Appetit! ~Melissa