I had been craving this soup for a couple of weeks now, but I don't often make it because two of my three children won't eat it (they are simply not onion fans). So, when I do make it, it means I have to make something else for them to eat. And, honestly, who enjoys cooking two different dinners at the end of the day? Well, Saturday was the perfect opportunity for me to make French Onion Soup, however, since my thirteen-year old was off at a band lock-in and our five-year old was spending the day at her cousin's house. That meant that it was just my husband, my son and I at home for dinner ... and we all love, love, love this soup.
Please believe when I tell you that although the cooking time seems lengthy, the results are so totally worth it. You may call it labor intensive, but I call it a labor of love. The recipe is actually a very simple one ... just know that the onions really need time to cook slowly over very low heat so that they will caramelize correctly. Also, the recipe does call for dry sherry or red wine. I have made this soup without either of those ingredients and it is still amazing, but the sherry or wine does add a depth of flavor that will not be present if you omit.
My french onion soup recipe is adapted from a 1999 issue of Martha Stewart Living.
Yields 4 - 6 servings (depending on the size of your soup crocks/bowls).
