We LOVE fall and are super excited that it's officially soup season! One of Jd's favorite soups is French Onion, or 'Fronion' as he calls it, so we decided to kick off the season with our homemade Fronion. It's super easy to make a big batch and live off of it for days, which is one of the many reasons that I love it so much too! Scroll down for the recipe.
FRENCH ONION SOUP
2 large red onions, thinly sliced
2 large white onions, thinly sliced
2 tbsp. unsalted butter
2 leeks, thinly sliced
3 cloves of garlic, minced
3 cups chicken broth
1 cup beef broth
¼ cup dry red wine
1 sprig fresh thyme
1 bay leaf
Salt and pepper, to taste
Baguette slices, ¾-inch thick
Sliced Gruyere or Provolone cheese
Melt the butter in a large stockpot over medium-high heat. Add in the sliced onions, and cook down until soft and clear, stirring often. Mix in the sliced leeks and continue to cook, stirring frequently, until the onions are completely cooked. Add the minced garlic and sauté for about a minute. Next, add the chicken and beef broths along with the red wine. Add your fresh thyme and bay leaf. Cover, reduce the heat to medium-low and simmer for about 30 minutes. When it's done, throw away the thyme and bay leaf and add salt and pepper to taste!
Preheat your broiler and pour the soup into oven-safe bowls - we used Pyrex bowls - and place them on a baking sheet. Cover the top of each bowl with baguette slices and cheese. Broil the soup for about 2-5 minutes, until the cheese has a nice browned top. Let the soup cool for a few minutes before diving in so you don't burn yourself. Enjoy!