Winter is coming. And so is Christmas season/Must-go-on-a-vacation seaon/need-to-buy-a-whole-new-wardrobe-to-compensate-for-the-cold season. Whatever the reason, the point is this is the time of the year when you are looking to warm up on a dime.
When it comes to food, comfort can often be synonymous of soup and contrary to what you may think (or what restaurants might lead you to believe), French Onion Soup is dirt dirt cheap to make, let alone super easy.
(Except for the “cutting the onions” part. We won’t sugar coat it: it sucks. But it’s only for a few minutes and the reward will worth it. So suck it up.)
- 1/4 cup of butter
- 3 cups of onions, diced**
- 1 1/2 cups of water
- 1 1/2 cubes of chicken (or vegetable) stock or equivalent
- 1 3/4 cups of milk
- 1/4 cup of flour
- 1 1/2 Suisse cheese (or any cheese really if you need to get rid of your fridge content)
- Salt and pepper to taste
- 1 cup of bread, cut in cubes (about 1/2 inch)
- 3 tablespoons of butter (Garlic butter for extra yum factor), melted
-Preheat oven at 350°F (180°C)
-Add butter on all sides of the bread cubes. Don’t soak them in the butter, use a cooking brush.
-Cook for 7 minutes on each side.
-In a large pot, melt the butter at medium heat and cook onions until tender (around 7 minutes). Add water and stock and boil the whole mixture by bringing the temperature up. Cover
and lower heat to maintain a low simmer. Leave it for about 15 minutes.
-In a bowl, add flour to milk while whisking the whole time. Add it to the onion mix and bring it back to a simmer until the constancy thickens. Add half of the cheese to the soup, mix until you have a good blend.
-Set the oven to broil.
-Put soup in serving bowls fit to go in the oven (4 should be enough). Add croutons and top with the rest of the cheese.
-Put in the over for a few minutes, until cheese has melted
Now put on a movie (preferably a scary one), pour yourself a glass of wine and ENJOY!
**Cutting onions without wanting to bitch slap someone – Few tricks you can try
- Wear goggles
- Light a candle
- Chew gum
- Soak Onion in Water
- Put Onion in Freezer 15 minutes before you need to cut it
- Cut under running water
Now remember, these tricks won’t work for everyone. But worth trying, immaright?!
Feature image: ww-recipes.net
About Caroline Royer
NUMTL Founder and Editor-in-chief, Caroline is an Ottawa-born Montrealer who has spent the better part of her life playing and listening to music. Otherwise, she is a diehard Sens fan, freakishly into architecture and industrial design and terrible at staying put for more than 5 minutes.