My Stockpile Supper - French Onion Soup

I used the Vidalia onions that I got with this coupon to make French onion soup for dinner last night. According to legend, French onion soup was developed by King Louis XV of France. He wanted a snack late one evening but only had butter, onions, and champagne in his hunting lodge pantry. He supposedly combined these ingredients to create the first French onion soup. Nobody knows for sure whether or not this is true, but it is a nice story.

Anyway, here is the recipe that I used:

Melt 2 Tbls. butter or margerine in a soup pot on medium heat. You could also use olive oil.

 

 

Slice 3 onions thinly, then cut the slices in half and add to the pot before the butter begins to brown.

 

 

Add 2 Tbls. flour and stir to coat the oinions well.

 



Add 2 cups water and 2 cups of beef broth.

You can use chicken broth if that is all you have, or chicken and beef broth combined.

I used the Knorr homestyle stock that I got cheaply at Harris Teeter a while ago.

 

Add 1/2 cup of red wine and bring to a boil.  You can also use dry white wine.

Then reduce heat to low, cover and simmer for 10 minutes.

 

French onion soup is traditionally served with croutons and melted cheese on top. I didn't want to fool with that, so I made sandwiches with the Heluva Good Bold cheese that was 50 cents at Harris Teeter last week.

 

  

 

Voila! as they say in France.  This made just enough soup for the five of us.

 

 

Traditionally, you would add sugar to the onions at the beginning to carmelize them.

However, since Vidalia onions are sweeter than yellow or red onions, I was able to omit that step.