Classic French Onion Soup
- 2 Giant onions (peeled & sliced thin)
- salt and pepper to taste
- 1 teaspoon chopped fresh rosemary
- 3-4 cloves roasted garlic (smashed)
- 1 1/2 cup Cabernet Sauvignon wine
- 3 quarts low sodium beef broth
- 2 tablespoons worchestershire sauce
- 3 tablespoons butter
Since it was just hubby and I, we enjoyed it for a couple of days even trying out different cheeses on top. Hubby liked it with mozzarella and I preferred it with the Swiss. Either way, it was good. Farmer’s market onions just simply taste better to me so the soup was amazingly fresh tasting and will be an awesome comfort food for fall. For the remainder of the soup we did not eat, I used my Food Saver and froze the rest in batches so we can enjoy the soup at a later date too. It actually freezes quite well and I know this will come in handy on those busy weeknights where I’m in no mood to make a big dinner. Just don’t freeze the bread and cheese with it.
How did it compare to my memories of the Silver Cloud Restaurant? Not too bad. They used to use the good ole San Francisco Sour Dough bread and that’s impossible to find here, but I came close with some crusty bread I found at Costco. What I remember the most about Silver Cloud’s soup was how beefy it tasted. I think I achieved that flavor adding a good dark red wine and Worcestershire sauce into the broth. If you don’t have a slow cooker, you can still make French Onion Soup using a large stock pot. Just put everything in the pot, bring it to a boil, then simmer for a few hours. You’ll achieve the same results.
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