I love French onion soup, but it always seems to be a lot of work. This soup has all the great flavors of an onion soup when I don’t have the time or inclination to fiddle with cheese and broiling it under the stove to create the traditional version. Instead I serve this with fresh cheese biscuits, and it is every bit as delicious.If you choose to freeze it, don’t add the cream-instead add it once the soup is warmed up.
Sweet Onion Soup
Adapted from Fresh
Photo copyright Atomic Jeep
3 Tbsp butter
6 cups thinly sliced sweet onions
3-4 cloves garlic, chopped
¼ cup flour
½ cup dry white wine
6 cups chicken or vegetable stock
2 tsp salt
½ tsp pepper
1 Tbsp sugar
½ cup whipping cream (optional)
Melt the butter in a large stockpot. Over medium heat, add the onions and garlic and stir to coat them well. Cover the pan with a lid, then reduce the heat and allow the onions and garlic to cook for about 15 minutes. I find that mine release a lot of juice at this point, so after the 15 minutes I take the lid off and cook them a little longer. That way the juice all evaporates and they continue to cook, but it’s not soupy.
When most of the liquid has evaporated, stir in the flour and cook for about 5-6 minutes, continuing to stir so that nothing burns. Deglaze the pot with the white wine.
Add the chicken stock gradually, stirring as you go so that you don’t get lumps. The lumps aren’t really a big deal, but they do make your soup a little less attractive. Add the salt, pepper, and sugar, then bring to a boil before turning down the heat to a simmer for about 30 minutes. Stir in the cream if you are using it, and ladle into big bowls to serve.
Makes 6 servings