Here at the beach we’ve finally been granted a break from the heat and humidity and are experiencing more Fall-like weather, so, to celebrate, last night I made my mom’s famous (for our family, at least) French onion soup. Serve with a salad and you’ve got a perfect light meal for nights when you’re alone or don’t feel like cooking.
1 pound onions, sliced thick
2 TBS unsalted butter
1/4 tsp sugar
3 TBS flour
64 ounces beef broth
1/2 cup dry white wine (try Pinot Grigio)
Fontina cheese, sliced
French baguette
Brown onions, uncovered in butter. Add flour and cook for three minutes. Add wine, sugar and beef broth. Simmer, partially covered, for 30 minutes.
In a soup bowl, place a slice of the baguette. Pour soup over bread and top with the fontina cheese. Put under your broiler (as long as your soup bowls are oven safe-if not, just wait for the cheese to melt into the hot soup on its own.) Enjoy!
photo by Spork or Foon?
