Wednesday, April 4, 2012

Not-so-French Onion Soup and a Championship

So just in case you hadn't heard... THE UNIVERSITY OF KENTUCKY WILDCATS ARE NATIONAL NCAA CHAMPIONS!!! Sorry to all you other college basketball fans our there, but Queen's "We Are the Champions" played just for us this weekend, and I sang it at the top of my lungs.

As I am sure you are also aware, Lexington, Kentucky was THE place to be this week. No, it wasn't scary like the news portrays it. It was actually really amazing to see everyone out in the streets, painted with blue from head to toe, restaurants staying open until way past closing time to make sure all us hungry fans were fed, and the UK fight song being blasted from every speaker in the city.

So after a weekend of celebration and half a week filled to the brim with work that you ignored for days, what is better to eat than soup heated up with a huge toasted cheese crouton? Not much. You should also be amazed that this recipe contains butter because it is extremely rare that I ever use the lipid. Enjoy it while it lasts kids.

Not-so-French Onion Soup

4 medium yellow onions, sliced thinly into half moons
2 TB butter
1 TB sugar
a lot of patience - yes, this IS an ingredient
2 TB whole wheat flour
3 cup beef broth
3 cups skim milk
1tsp dried thyme
1 tsp dried rosemary
1 dried bay leaf
1/4 cup minced fresh parsley

Cut the onions in skinny half moons (see first picture below.) Cook these onions in the oil and sugar for 45-50 minutes on medium low until golden brown and sweet smelling. This is where the patience comes in, because you have to cook the onions low and slow to develop the deep, rich, and hearty flavor French onion soup is indicative of. Stir the onions as little as possible. That being said, add a huge dollop of patience and just let these onions do their thing. Once you've achieved your golden brown color, add the flour and toss to coat the onions. Allow to cook for an additional few minutes to cook off the raw flour flavor, then add the liquids and the seasonings, stir to combine, and cover to bring to a simmer. Simmer until all flavors have married.

Serve this with a piece of toast cut to fit the top of your bowl (or in my case, over-sized mug) with garlic paste and cheese broiled on top. 

Onions after 2 minutes...
...and after ten minutes...
... and after thirty minutes...
Finished soup, ready to simmer all afternoon.


  1. I LOVE french onion soup. I haven't had it in such a very long time.

    1. I would definitely suggest you try this recipe then - it is sinful tasting without the guilt.

    2. I most definitely will. Do you think it would be good with garlic bread? For some reason I'm thinking they would be good together.

    3. Well of course! I smeared garlic paste on my toast before topping with mozzarella cheese, broiling, and floating it on my soup. I say try it! And the more toasted the bread, the better!

  2. This looks delish! Hope you're having a beautiful Easter Day!

    1. I had a wonderful Easter, thank you. I hope yours was spend with family and friends as well. Check back later on this week for a post about our Easter feast!

  3. Replies
    1. This recipe is DEFINITELY worth a try. Patience is the key to this one though, so try it out when you have a little to spare.