Homemade French Onion Soup

This post is part of our 'Sweet and Sour' food series, written by my little sis Morgan.  You can read the story behind the series here.  Want to learn how to make some of her other amazing goodies?  Check out the recipes for her dark chocolate cupcakes w/peanut butter frosting, homemade cinnamon rolls, homemade peanut brittle, cajun grilled shrimp, chocolate custard pie, black bean and sweet potato tacos, and homemade dog treats!  xo, melissa 

What says "hot summer day" better than a steamy bowl of gooey cheese and toast topped French Onion Soup?!  Okay, there are a million things out there that are more appropriate to eat in the summer than soup, but I can't help it.  Whether it's a hot fudge sundae in the middle of January, or breakfast for dinner, when I get a taste for something, I gotta have it!  I was trying to think of something to make for dinner Saturday afternoon and I was in the mood for comfort food.  This soup immediately came to mind, and it's one of my favorites to make.  My picky husband (more about that in my original 'Sweet and Sour' post) loves it too (although he refuses it if I put a slice of bread anywhere near his bowl: "too mushy!"). 

This soup is also easy to make, reheats well, and unlike with baking, you can adjust ingredients to your taste. If you really like beef broth, omit the chicken broth and go all beef, or vice versa. You also can use vegetable broth to make it 100% vegetarian.  If you don’t have sherry on hand, use 1 cup of red wine.   Prefer a more traditional onion soup cheese?  Go for Gruyere!  I could go on forever but you get the idea.  Try it as it is below or have fun with your own version.  Either way, your tummy will be warmed and happy when your bowl is empty. 

Total time required: 45 minutes
Serves 6

• 1 stick of butter
• 4 onions, sliced (I use white, but you can use red or vidalia onions if you prefer a sweeter taste)
• 3 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs (dried is okay too)
• Any other fresh herbs as desired such as rosemary or sage.
• 1/2 cup red wine
• 1/2 cup sherry
• 1 teaspoon balsamic vinegar
• 4 tablespoons all-purpose flour
• 1 quart beef broth
• 1 quart chicken broth
• 1 baguette, sliced
• Sliced mozzarella and/or provolone cheese
• Salt and pepper to taste

1. Melt the stick of butter in a large pot over medium heat.  Chop the onions while butter is melting.
2. Add the onions, garlic, bay leaves, thyme, and other herbs and cook until the onions are very soft and caramelized.

3. Add the wine, sherry, and balsamic vinegar. Bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
4. Discard the bay leaves and thyme sprigs.
5. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes.
6. Add the beef broth and chicken broth. Bring the soup back to a simmer, and cook for 10 minutes.

7. Season with salt and pepper to taste.
8. Toast the sliced bread and lay on top of with soup. Cover with cheese and let the cheese melt.  OR, put the cheese on the bread and set in a toaster oven or under the broiler until the cheese melts. Then set the melted cheese bread on the soup.
9. Sprinkle with fresh herbs or chives.
10. EAT!

I hope you guys enjoy this delicious soup as much as I do!  Be sure to let us know what you think if you try it.  I'll be back again soon with another edition of Sweet and Sour!