French Onion Soup Night

This is our version of french onion soup. It's quick to make and warm and satisfying for a cold winter evening. Hope you like it.

Things you'll need to make french onion soup:

Two large Spanish onions thinly sliced
two cloves of garlic minced
two tbsp of cooking oil
one tbsp of butter
1/4 cup of red wine, your choice but make it drinkable
four cups of beef broth
rusk crisp toast rounds
1/2 cup mozzarella cheese grated
four slices of Munster cheese
salt and pepper to taste

Fry the sliced onions and minced garlic in the oil and butter on medium heat until they get golden brown. This takes time and works best on a lower medium heat. If I try to rush this step I just get burned garlic and onions, and that's not good. So keep the heat low and cook them slow. Trust me it'll be worth it.

Here is the wine we used. It's from Niagara Falls. It's delicious.

Add the wine to the pan to de-glaze it and get all those scrumptious bits off the bottom of the pan and into the flavour of the soup. Cook the onion garlic wine base for a bit to reduce it and cook off the alcohol taste.

Add all four cups of beef broth. We used Campbell's beef broth.

These are the rusk toasts we used, but after all it is just toast.

Put a serving of soup in an oven proof bowl. These little guys came from President's Choice and they are porcelain and have a good opening size for this soup. I like 'em! Plunk a piece of toast right on in there on top of the soup.

Pile some mozzarella shredded cheese and a slice of Munster cheese on top of each toast round.

I put my bowls onto a parchment lined baking tray to make spills easier to clean up. Broil those guys for a few minutes to melt up the cheese and brown the edges a little bit.

They look pretty good huh?

Sorry about the blurry shot I was so excited about getting to eat this soup that my hands were shaking. Remember to let it cool off for a second or two before you dig in. It's hotter than you think.

Hope this helps your cold winter night be a bit cozier.