{French Onion Soup}

French Onion Soup

When Jeff called me at work yesterday afternoon wanting to talk about dinner plans, I should have known something was up. But since we hadn’t really talked about it the night before, I figured he just had an idea of what to do to use our veggies or wanted to know if we needed to grab any ingredients. His suggestion? French onion soup. Now, french onion soup didn’t exactly use up many of our veggies, but if he was willing to make it, I was up for it! And then, last night, I found out the real reason he wanted to make it….

French Onion Soup

The blow torch.

French Onion Soup

Nothing like a blow torch to make a mid-week dinner special and get your husband in the kitchen (excuse the messy kitchen in the background)!

PS–the soup was amazing!

French Onion Soup Recipe

Serves 2

Print recipe!


3 large onions

1/2 stick butter

1 cup white wine

12oz chicken stock

12oz water

1 tablespoon dijon mustard

2 bay leaves

2 sprigs parsley

2 sprigs thyme

Salt, to taste

Pepper, to taste

4 thick slices mozzarella

4 slices french bread


In a large pot, cook the onions and butter until broken down, about 10 minutes. Deglaze with wine and reduce.

Add chicken stock, water, mustard, bay leaves, parsley, thyme, salt, and pepper.

Cook for about 1 hour.

Ladle soup into individual bowls. Top with bread and mozzarella cheese. You could melt the cheese on the bread in a toaster oven if you don’t want to use a blow torch! Or, you could bake the finished soup and bread and cheese in the oven for a few minutes, until the cheese melts.



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