We fell in love about a year ago in Paris…soupe à l’oignon et moi.
After non-stop indulgence during my semester abroad, I returned to the U.S. finding few places that could do it up like the French did. As it’s beginning to turn cold and soup season is emerging, I decided to take this withdrawal of good French onion soup into my own hands. Julia Child may not approve of where I got my hands on the elementary recipe, but she’d most definitely be pleased with the taste.
I made French onion soup and now, so can you. With 4 ingredients. (From The Healthy College Cookbook).
- 2 tablespoons butter
- 3 medium onions, thinly sliced
- 6 cups low-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- Melt butter in a large pot over medium heat. Add the onions and saute until they are deep brown (12-15 minutes).
- Add the broth and pepper. Bring the mixture to a boil, reduce heat, and simmer for 20 minutes. Serve hot.