My issue? It takes too long to make the onions. They have to be caramelized so they are nice and dark and sweet. That takes time. Way more time than I want to spend on a weeknight making a dinner that doesn't require the oven. My solution? Prep work. And by that I mean I caramelized the onions the day before; Sunday. I just put them in a pan on medium low and let those buggers soften, sweeten, and then slightly brown as we did the laundry and watched movies or football games.
Now, if you haven't read my posts about Sarajevo, what's wrong with you? KIDDING! The interpretation of French onion soup per the hotel restaurant is MUCH different. They were lightly sauteed and in a vegetable based broth.
See what I mean? It looks NOTHING like the soup we're used to here. It was very light, hardly any salt at all, and just had pure, light, onion flavor. I may try to make this at some point, too. It was VERY good! I ordered it a few times while I was there, that's how good it was.
See? This was Saturday night's meal, I think? Or Sunday. One of the two. Anyway, as you can see it is quite different from what I'm used to, at least. I'm not sure what it looks like where you live, but ours is usually a beef broth or at least a chicken broth, the onions aren't diced, and they're definitely darker.
It's interesting to me how one soup can be so different in different parts of the world. I think I just opened another topic. Take fried chicken, for instance. How is it done in my area,the south, or in other parts of the world? As if I don't have a crap ton of ideas as it is. And I wouldn't be able to do "fried" chicken. Too much fat. I'd have to oven "fried" chicken. Now, that might be really interesting. Hmm...
Anyway.
This is how I make French onion soup. How do you make it?
Enjoy!
French Onion Soup for Two
Recipe by A Kitchen Hoor (@flowerfroggirl) 
- 4 cups onions, thinly sliced
- 4 cups beef broth, fat free
- 1 sprig fresh thyme
- 4 ounces French bread, sliced
- 4 ounces provolone cheese
- Heat a large skillet coated with cooking spray over medium-low heat. Add onions and cook until they begin to caramelize, about 20 to 30 minutes, stirring often.
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add onions, broth, and thyme. Bring to a boil and then simmer at 20 minutes.
- Pour 2 cups of soup into an oven safe crock or mug. Top with one slice of bread and one slice of cheese. Broil until the cheese is browned and bubbly. Serve with Portobello Cheesesteaks
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