Even you can make incredibly delicious French onion soup!
Most times when I cook, the inspiration comes from “Pssh, I bet I could totally do that! How hard could it be?” French onion soup is the perfect example of this mindset. And as it turns out, it is incredibly easy and I wonder why I waited so long to give it a try.
Here’s the stuff you need (for about two servings):
– olive oil
– about 3 small to medium sized onions
– 3 cups of vegetable broth (water would work too)
– 1 teaspoon of thyme + some extra
– salt and pepper
– a couple soft corn tortillas (most people use bread here, but since we’ve been cutting back on gluten lately, I decided to see if the tortilla would work here, and they’re perfect!)
– shredded white sharp cheddar cheese
Here’s the stuff you do:
– Drizzle a good amount of olive oil into a fair-sized pot and put it on medium heat.
– Slice up all your onions (I cut mine into half-rings, but if you want your’s cubed that’d probably work.) and sauté them in your olive oil.
– This will take time and a lot of stirring to make sure the onion doesn’t burn. They’re done once they’ve started turning brown and begun to caramelize.
– Add your vegetable broth and 1 teaspoon of thyme, season with salt and pepper.
– Allow to simmer for 30 minutes.
Now for the cheesy topping!
– Turn on your oven to broil.
– Place a couple oven-safe bowls onto a cookie tray (for spillage) and fill them up to the brim with onion soup.
– Break up the corn tortillas and float them on the top of the soup. Try to completely cover the soup.
– Cover the tortillas in shredded cheese, then sprinkle on some thyme.
– Carefully move the bowls on the cookie tray into your oven and leave them in for just a few minutes, checking often.
– Pull them out once the cheese begins to toast, and you’re done! Simple, right? And incredibly delicious and hearty!