{"id":7332,"date":"2019-01-25T17:30:20","date_gmt":"2019-01-25T17:30:20","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7332"},"modified":"2019-01-25T17:47:54","modified_gmt":"2019-01-25T17:47:54","slug":"french-onion-soup-love","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/25\/french-onion-soup-love\/","title":{"rendered":"French Onion Soup Love"},"content":{"rendered":"

This has to be my favorite comfort food.\u00a0 When I’m feeling down, off center, or just needing to feel wrapped in a warm blanket of food love, I don’t think of chicken soup.\u00a0 I’m an onion soup girl.\u00a0 There’s just something solid about the dish that makes me feel like everything is going to be just fine.<\/p>\n

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The soup can be made with some variations and I’ve never stuck to one specific way with one specific set of ingredients at any given time.\u00a0 I had some leftover carmelized onions that I had cooked with Sauternes I knew I wanted to use.\u00a0 I had beef stock and bone broth ready to go.\u00a0 And I had Comte….a French swiss style cheese.\u00a0 All that was left was to add some more onions.\u00a0 Easy!<\/p>\n

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French Onion Soup<\/h2>\n
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Ingredients<\/h3>
  • 3<\/span> large white onions sliced<\/span><\/li>
  • 1<\/span> half gallon beef broth<\/span><\/li>
  • 2<\/span> cups<\/span> beef bone broth<\/span> optional<\/span><\/li>
  • 2<\/span> cups<\/span> dessert wine<\/span> I used Sauternes<\/span><\/li>
  • 2<\/span> sticks butter<\/span><\/li>
  • 2<\/span> cups<\/span> shredded Jarlsberg<\/span> Comte, or Gruyere cheese<\/span><\/li>
  • Sourdough toast<\/span><\/li>
  • Kosher salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a saute pan over medium high heat carmelize all the onions in the butter using the wine in splashes to deglaze the pan intermittently.\u00a0 This should take about an hour.<\/div><\/li>
    • In stock pot on medium heat, simmer the beef stock (I used my own) and beef bone broth (my own) and add in the carmelized onions.<\/div><\/li>
    • Heat the oven to 350.\u00a0 Tear a few slices of sourdough bread into pieces that will fit into your oven safe soup bowls.\u00a0 Either lightly brush them with a little butter or lightly spray them with oil.\u00a0 Coat both sides and toast in the oven turning once.<\/div><\/li>
    • When the toast is done, ladle soup into the soup bowls, top with a toasty crouton, and then cheese.\u00a0 Place the bowls on a baking sheet and heat in the oven until the cheese is melted, about 15 minutes.\u00a0 Serve straight from the oven.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      This has to be my favorite comfort food.\u00a0 When I’m feeling down, off center, or just needing to feel wrapped in a warm blanket of food love, I don’t think of chicken soup.\u00a0 I’m an onion soup girl.\u00a0 There’s just something solid about the dish…<\/p>\n","protected":false},"author":1,"featured_media":7359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190124_183633442.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Ug","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7332"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7332"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7332\/revisions"}],"predecessor-version":[{"id":7367,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7332\/revisions\/7367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7359"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}