Cold and windy Boston nights meant cozy dinners. I can remember when I was in college and my boyfriend -- now my husband -- and I went to this cute little pub across from the Massachusetts State House.
Brian ordered for us and I knew for sure when I tasted what he ordered for me that he was a keeper. I couldn't remember ever having French onion soup before and that ever-so-scrumptious warmth that hit my lips on that first sip ... so good. The smooth bite of bread and sharp taste of mozzarella just completed the experience.
Fast forward 20 years and I have recreated the French onion soup from that lovely memory. Now I serve it at our kitchen table for our three beautiful kids. This recipe, like that memory, always brings a smile to my face, and I hope the taste of this French onion soup brings one to yours too!
French Onion Soup
- ¾ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 1 quart beef broth
- 2 tablespoons dry red wine (I used leftover Chianti)
- 1 teaspoon oregano
- salt and pepper to taste
- 4 slices bread
- 4 slices mozzarella cheese
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and saute till they brown or carmelize.
- Add beef broth, dry red wine and oregano. Season with salt and pepper. Let simmer for about 30 minutes.
- Heat the oven to 375 degrees.
- Place bowls on a cookie sheet. Using a ladle, pour the soup into the bowls (make sure they are oven safe).
- Place one slice of bread on top of each bowl of soup.
- Layer each slice of bread with a slice of mozzarella and top with a teaspoon of Romano cheese.
- Place in the oven and bake for about 15 minutes until the cheese bubbles and browns slightly.
- Place on stove and let bowls cool to the touch before eating.
When you're cooking, keep in mind to save leftovers like bread and onions. I freeze everything, label and keep in the freezer for future recipes. Be savvy and save money!