French onion soup is my husband’s favorite soup. That’s saying a lot because he’s a major soup kind of man. But there is a huge problem. My husband has high blood pressure and cholesterol. If you take a look at a soup’s can label you’ll notice huge amounts of both unless you get the low fat, low sodium kind. But soup in a can usually tastes like crap anyway. I’m a big believer in making soups fresh to eat them at their pinnacle of flavor. The freshest ingredients taste the best.
This year I planted onions with the plan to make my husband the freshest onion soup he’s ever had. Madeline was delighted that were finally harvesting the onions we planted back in March. With great patience she waited all that time seeing them grow bigger and bigger. Onions are pretty darn resilient. First we had warm spring, then a blizzard, then a super wet spring, and finally the chickens pecking at the shoots. The weather put a strain on them at one point so they all bolted. From what I read once a onion does that it won’t store. It’ll rot in the middle where the flower shoots out from. So that meant it was time to make a large vat of soup!
French Mushroom-Onion Soup Gratinee by Momma Cupcake
6 tbs of extra virgin olive oil
4 large red onions, sliced
4 large yellow onions, sliced
4 cups baby bella mushrooms
2 cups large button mushrooms, sliced
7 cups low sodium beef stock
1 tbs of fresh minced garlic
3 bay leaves
3 small sprigs of rosemary
1 tsp black pepper
2 cups red cooking wine
1 whole wheat baguette, sliced
sliced cheese of choice
In large iron skillet saute the onions on medium low, in olive oil until they turn caramel brown. In separate iron skillet gently saute the mushrooms, leaving the bellas whole until slightly caramelized. Add mushrooms to the onions. Deglaze the mushroom skillet with 1 cup of red wine scraping off the brown bits from the pan. Pour into the onion/mushroom mixture. Add the the other cup of red wine deglazing the onions again scraping the brown bits from the bottom. Add in the seasoning. On cookie sheet, place the sliced baguette pieces flat. Drizzle with olive oil and place sliced cheese on top. Bake to preferred state. Place baguette slice on top of soup. Enjoy!