What could be better on a damp and chilly day than a bowl of steaming soup? I grew up on Campbell’s soups, and loved them, especially the bean and bacon, but nothing beats a homemade soup.
A chicken and noodle soup is easy to make, especially if you have rotisserie chicken on hand. Take the meat off the bone, add stock to a pot, add the bones, season as you like, and simmer for an hour. Remove the bones, add the meat, noodles that are already cooked, and even some frozen vegetables. Now that’s simple.
But my all-time favorite has to be French onion soup, it takes a little time to make because the onions have to be slowly caramelized, but it is so good that it’s worth all the effort. It’s been around since medieval times, but the recipe we use today dates from the mid-19th century.
To prepare this flavorful soup, begin by thinly slicing onions and then slowly sautéing the onions in good-quality butter until they are beautifully brown and tender. Take your time and do not rush. Stir in beef broth (remember homemade is the best), Worcestershire sauce, onions, and salt to taste. Bring to a simmer, cover, and simmer for at least 10 minutes. Keep the soup warm until ready to serve. When ready to serve, preheat your broiler. Place oven-proof individual bowls on a baking sheet and ladle soup into each. Finish by topping each with a slice of thick crusty toasted bread (the best comes from Henry’s Café and Bakery in D’Iberville) and a slice of gruyere (known as the best melting cheese in the world) or you can use provolone or even mozzarella cheese, but I much prefer gruyere. Place under broiler until cheese melts and is slightly golden.
- 1 ounce (2 tablespoons) butter
- 4 large onions, thinly sliced
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 32 ounces beef broth
- 3 tablespoons Worcestershire sauce salt to taste
- 4 slices thick crusty bread, toasted
- 4 slices provolone or gruyere cheese
It is rather critical to pick a great wine for this wonderful soup, and my choice is always going to be a good wine from Beaujolais. Georges Duboeuf or Louis Jadot. Make sure to serve it at room temperature.
