Soup and salad season is here and I couldn’t be more excited. Warm, inviting and fragrant, a good soup and a crisp salad are more than appetizers in my house, they’re a meal.
This is my take on French Onion Soup where I use chopped onions instead of the typical sliced for an easier and more satisfying experience. This recipe is a bit time consuming but more than worth the effort. So good!
Chopped French Onion Soup
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 small onions, chopped
- 8 cloves roasted garlic
- 30-40 oz beef stock
- 2 teaspoons thyme
- 2 tablespoons Dry Sherry (omit for Paleo)
In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.
For restaurant style soup (not Paleo,) break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!
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