French Onion Soup to Warm a Very Cold Night

We went for the iconic French onion soup as a starter, to warm the 20-degree evening. We then planned a simple salad with classic vinaigrette and bistro steaks. (more on the salad and steak later)

A simple dinner with really fresh ingredients. We don’t each a lot of bread so when we do we make sure we get a really good loaf. This was sourdough, one of our favorites. We used really good Swiss and Parmesan cheese to finish the soup. We thought it was worth the extra money to splurge.

This was, once again, a recipe directly from Julia Child.

First, we started with a lot of onion chopping.

We used 6 cups of onions and found it was not enough!

We probably could have used 2 more cups. This was a recipe for 4, so we did have leftovers.

The onions smell so good when they are cooking and seem to warm the whole house. But boy did they cook down!

The onions simmered for 40 minutes which I think is right. We just needed more.

We took that delicious bread and buttered it for the “croutons” for on top of the soup.

Hmmmm…might be just a bit too big?

Pulling it all together. Look at those massive croutons!

Yes, our croutons were too big, absorbing way too much of the yummy soup.

It was delicious and we followed the recipe exactly. For the next time I would, add two more cups of onions and make smaller croutons.

We paired with a French Beaujolais, that we had picked up on a recommendation at Total Wine. We could have just had this soup and a salad for a complete meal!