Staff Hot Pick: Homemade Onion Soup on a Cold Winter Day!
There is nothing more comforting than a hot bowl of soup during the cold winter months. Jen Fazekas, Director of Marketing at Chelsea Jewish Lifecare, serves a hearty onion soup that gets rave reviews each and every time she makes it. Colleagues, friends, and family members clamor for the recipe.
The original recipe came from Jen’s mother-in-law Jan, who started a beloved family tradition by making the soup every Christmas Eve. When Jen and her husband Nick got married, Jan taught Jen how to make it. Over the years Jen has perfected the recipe. It’s high on the request list from both Jen’s husband and son, especially around this time of year.
Jen believes the secret ingredient is the Sweet Walter Red Wine, which can be found at most wine stores and some supermarkets. “It adds a touch of sweetness and nuttiness that balances the earthiness of the soup,” explains Jen, adding, “I always double the recipe and use extra wine!” And although the soup freezes well, Jen notes that her family usually finishes the soup within a few days. “We rarely have leftovers, “admits Jen. After savoring this delicious soup, it’s easy to understand why!
Jen’s French Onion Soup
- ¼ cup butter
- 4 sliced onions
- 1 teaspoon sugar
- 1 tablespoon flour
- 2 cans beef broth (10 ½ oz)
- 1 cup water
- 1 cup Sweet Walter Red Wine
- Salt and pepper to taste
- Loaf sourdough, Italian or French bread, sliced
- 1 cup shredded aged Gruyere or provolone cheese (or mix of both)
- Melt butter in heavy saucepan or Dutch oven over medium heat. Add sliced onions and sugar and cook until soft, stirring occasionally for 30-45 minutes or until onions caramelize.
- Add flour and mix until blended.
- Add beef broth, water, wine, salt, and pepper and bring to boil. Reduce heat and let simmer for an hour.
- Heat the broiler and arrange individual ovenproof dishes on a baking sheet. Ladle soup into individual casseroles or heatproof bowls, and cover top with bread slices.
- Sprinkle each portion generously with cheese. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.