French Onion Soup

A cold day equals soup! We decided to go with a yummy French Onion that we have been making for over a year now, we got this recipe from who knows where. But, we have changed it so much over that time that this is basically our version of it. It's a pretty quick process - even faster without the bread if you are pressed for time. You want to make sure you get some very hardcore bread that won't get soggy. We used bread that we made ourselves, it is 100% whole wheat and dense.

As far as choosing the Broth, be warned that from our experience using Organic doesn't have as much flavor and ends up tasting a bit watered down. Even after adding a lot of salt to it in the past it just didn't have as much as a meatier taste as it would have if we used non-organic.

French Onion Soup for Two

Ingredients:
1 - yellow onion, chopped
1 - clove of garlic, minced
1 - container Beef broth(non-organic has more flavor)
1/4 cup - Red wine
2 TBSP - Olive oil
1 TBSP - Chives
Salt and pepper, for taste
Smoked gouda cheese(or any kind that you like)

Garlic Bread:
Two Slices of bread (Thicker, crustier bread works best)
Olive oil
One glove of garlic

- Using a medium sized pot we put in the chopped onion and drizzled on enough olive oil to coat the onions. - - Let the onions heat up, remember to keep stirring so they don't burn!
- The onions will be done when they start to become translucent.
-When onions are done, add the garlic.
-Add one container of beef broth to the onions and garlic.


Also add in a splash of red wine, about a quarter cup.
-Put a lid on the soup and let it come to a boil.
-While the soup is cooking, turn the oven on to 375 degrees.
-Take two slices of bread (your choice of bread) and put them in the oven to toast up.

-When toast is done take one clove of garlic and cut it in half, rub the half of garlic onto the toast. Do the same with the other half of garlic to the other piece of toast.
-We then chopped the garlic and sprinkled it onto the toast.
-Drizzle a thin layer of olive oil onto the toast.

By now the soup should be done, add some salt and pepper for taste. Then pour the soup into two ramekins.

Once the soup is poured into the ramekins, add a slice of Smoked Gouda cheese to each. Sprinkle on some chopped fresh chives for garnish. (We got ours from our porch. Chives grow very fast)



Place the toast back in the oven along with the soup for about five minutes(longer if you want it burnt), or until cheese is melted and toast is crispy. Enjoy!!!

-Melanie & Michael