French Onion Soup and Roast Beef Sandwiches

As a foreign exchange student in France for my Junior Year of high school I learned one thing very quickly; If a food has “French” in it, it is either not French or we make it much different than the French.

French Fries… actually from Belgium / French Dressing… they call it American Sauce and use it on Fish not Salad / French Toast doesn’t have maple syrup as the French think Maple Syrup is gross.

french-onion-soup-serving-suggestion-photoOne exception may be French Onion Soup which we decided was the “key element” for dinner tonight and added the Roast Beef Sandwiches as a compliment to the soup.

Because the French traditionally get a baguette of lovely bread each day and the bread is stale by the next day, they keep the old bread.  It is called “Lost Bread” and many things can be done with it, including French Onion Soup.

My first French host mother insisted that real French Onion Soup is served with the onions strained out.  We love onions though, so this recipe combines both styles into one yummy!! soup.

French Onion Soup Recipe

french-onion-soup-onipons-cookingStep 1. Cut up 6 small-to-medium yellow onions.  Leave the pieces pretty big at this point.

Step 2. Melt 2 Tablespoons Olive Oil and 4 Tablespoons butter in a soup stock pan.  Add the onions, salt, pepper, and 1/2 teaspoon thyme powder and 1/2 teaspoon dried or fresh crushed thyme. Cook on low heat for 20-30 minutes mixing and stirring frequently so they don’t burn.

french-onion-soup-onion-straining-photoStep 3. Remove the onions to a large strainer and let them strain over the stock pan to save all the oil, butter and onion juice. SAVE ONIONS to the side.

 

 

french-onion-soup-photoStep 4. De-glaze the pan with 1 1/2 cups cold cooking sherry (de-glazing is getting all the nice brown flavor chunks off the bottom of the pan and mixed in nicely, cold liquid works best to list the flavor off the pan bottom.)

 

 

Step 5. Add 8 cups beef stock (or veggie stock), 2 teaspoons onion powder, 2 teaspoons garlic powder and bring to a boil.

Schopped-onions-phototep 6. Place about 1/2 the cooked onions in a food french-onion-finished-stock-photoprocessor and chop into small pieces. Stir back into soup stock and bring to boil.  Reduce to simmer until ready to serve.

 

 

stock-freezers-bag-photoStep 7. If you make your own broth, keep a bag of veggie scraps in the freezer, place the excess onions into your veggie scraps freezer bag.

 

 

french-onion-soup-serving-suggestion-photoStep 8. Place a few scoops in a soup dish, add “lost bread” or homemade bread croutons, and top with baby Swiss cheese or Gruyere cheese or a combo.  Broil at 450 until cheese is nicely melted.

Step 9. EAT!!!!

 

This made enough for four generous portions, plus I canned 5 – 8oz. single servings with the leftover.

 

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