Weeknight Wonder {French Onion Soup}

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Hello!  Good morning!  Happy Monday!  I’ve only had one cup of coffee, but with all the adrenaline in my system, I’m buzzing like I drank the entire pot!  Wooooo-hoooooo!  Who’s with me?

I have so many things to mention this morning…let’s just jump right in, shall we?

First, the plate spinning.  All is going very well, and I made a ton of progress on my secret project this weekend.  Thank you to those of you who have a clue about what is going on and have offered support and excited words of encouragement.

Second, TWO DAYS LEFT until the big announcement.  Wednesday is the day.  Don’t miss it!

Lastly, a Weeknight Wonder for you.  Because, even with a full week, people still need to eat.


This is one of those weeks where I need very low-maintenance dinners.  And, as a matter of fact, I will be preparing French Onion Soup for my family this week because of how low-maintenance and delicious it is.  Yes, I know we are well out of soup season, but I am considering this our farewell homage to all things warm and cozy as we move forward ready to embrace warmer weather.

It is easy to succeed with French Onion Soup.

It is even easier to fail.

The base of French Onion Soup is well-caramelized onions.  There is only one way to obtain well-caramelized onions.  Patience.  You can not hurry the caramelization process.  The onions need to cook over medium-low heat with minimal stirring (just enough to keep them from sticking, which means maybe every 15 minutes) for at least an hour.  Depending on the size of your pan, your onions may be ready in an hour.  Mine take longer.

How do you know when the onions are ready?

They will be the color of caramel.  Deep brown, melting soft, not a hint of raw onion color or flavor (taste them!).  If you have to ask, “Are they ready?” they probably need more time.  Don’t stand and watch them.  Turn them on, and then walk away to do something else.  Help your kids with homework, walk the dog, fold laundry.  Peek in at them every fifteen to twenty minutes, but don’t babysit them.  And don’t stir them.  Every time you stir them, the parts of the onion that were getting close to the caramelization point, lose ground and have to start over.  LEAVE THEM ALONE.  Towards the end, they will need a stir or two to keep from sticking, but the rest of the time what they need is for you to leave them alone.

Once you have obtained well-caramalized onions, the rest is easy-peesy.

The recipe calls for sherry, and if you are like me, sherry isn’t something I normally have on hand.  Don’t worry.  You can buy “cooking sherry” at your local grocery store next to the cooking wine and vinegars.  It’s not the kind of thing you want to sip at a cocktail party, but it will work in this soup.  Whatever you do, don’t leave it out.


Of course, the best part of French Onion Soup is the crusty slice of bread with melted Swiss cheese on top.  You can float it on top, or serve it on the side.  Either way, it is delicious!

Click below for the recipe.

{French Onion Soup}

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