Yummmm.... French Onion Soup

French Onion Soup is one of my hubby's favorite dishes, and ever since I recived my Willow House Gail Pittman Alfresco Small Servers I knew that these were perfect for the soup!

I got the recipe from Pam at The Thrifty Things and you can see her original post HERE.

French Onion Soup

Ingredients

4 Large White Onions, thinly sliced
1/3 Cup butter
24 oz Beef Broth
1 cup Chicken Broth
12 oz Water
3 Tablespoons Flour
2 Tablespoons Ketchup
2 Teaspoons Salt
2 Teaspoons Ground Black Pepper
1/2 Teaspoon Thyme
1 Large Clove Crushed Garlic
Dash of Cayenne Pepper

Extra ingredients for Toppings-

Asiago Cheese and Parmesan Cheese, either thinly sliced or shaved. Large croutons either homemade, or purchased.

(Here's what I used- Smoked Provolone Cheese, Publix brand sliced and a loaf of pumpernickel bread that I cubed and toasted in the oven - photos below)

Directions:

In a large saucepan,on medium heat, melt the butter. Add the onions and saute until dark brown and caramelized. Next add the remaining ingredients, and stir until well combined. Bring the soup to a boil. Reduce heat and simmer uncovered, for 20-30 minutes. Stirring occasionally. Serve topped with the croutons and the cheese.

Makes approximately 2 quarts.
I ladled the soup into the small servers and added the bread cubes and then topped with 3 slices of cheese. I know that sounds like a lot, but we like it cheesy! I then put them in the oven for about 10-15 minutes at 350 to melt the cheese. They turned out perfect!

Yummy onions sauteing in my stockpot (and yes, it only has one handle, but it's such a perfect size I can't get rid of it!)

Starting to simmer with all the ingredients added

Pumpernickel loaf - had I thought about it ahead of time, I would have cut out the middle and made a bread bowl, but it was too late, I cut off the end. Note to self for next time!

I toasted these in the oven at 350 for about 5 minutes or so. They were pretty hard when I pulled them out, but they were perfect to put in the soup. I didn't want them too mushy.

This is after I topped them with the three slices of Smoked Provolone and popped in the oven at 350 for 10-15 minutes.

We enjoyed this on a cold, rainy Sunday afternoon, and they were delicious! I am going to get myself a few more of these small servers and plan this as the first course for my next dinner party. Stay tuned!