Five ingredients: Butter, onions, broth, wine, garlic.
That's pantry stuff folks!
It's truly a lick the bowl (pot) clean kinda soup.
The easiest way to chop an onion.
Onion chopping 101.
Slice the onion from top to bottom.
Cut off the ends, root and tip
Flip the onion on its flat side. It's much easier to chop anything when it's flat side faces down on the chopping board.
Chop. Chop. Chop. Nice thin slices.
I used 3 large organic onions. Or you can use 4-6 small or medium ones.
Melt butter in an oven proof pan/pot (that has a lid) on the stove top over medium heat.
Preheat oven to 375 degrees (F)
Stir fry the onions in the melted butter for 10-15 minutes, stirring often.
When they start to sweat and smell good, (the opposite of my boys, they sweat and start to smell bad) pop the pot into the oven with the lid slightly off.
Cook in the oven for about 45 minutes, stirring every 15 minutes or so.
Stir those yummy brown bits.
Remove from the oven and place back on the stove top.
Add the broth and garlic cloves. Oh and the wine. Don't forget the wine. It adds that special something.
Cook for an additional 15 minutes. Mash the cloves up or remove them.
Garnish with shredded or sliced cheese of your choosing.
I like to add toasted Ezekiel bread.
You can add whatever you want.
Try not to eat the whole pot.
I made it three times in one week. It's that good.
Dutch French Onion Soup
3 onions, sliced
3/4 stick of butter (1/3 cup)
1 1/2 quarts of broth (vegetable, chicken, beef or mix it up)
1/3 cup red wine (or whatever you have)
3 whole cloves of garlic
Salt and Pepper to taste
1. Melt butter on medium high heat in oven proof pot on stove top.
2. Add sliced onions and saute for 10 minutes.
3. Place pot into 375 degree oven with lid partially on for 45 minutes, stirring often
4. Remove from oven and return to stove. Add garlic cloves, broth and wine. Simmer for 15 minutes.
5. Garnish with cheese and toast.
Eetsmakeljk, (Bon Appetit in Dutch)
The Lunch Lady