French Onion Soup

These past few weeks, I have learned not to bet on bowling. Coming from the Midwest, I should have an innate ability to bowl. I think that gene was left out. I am not only a terrible bowler, but I foolishly bet people that I can beat them. My dear friends, let’s just say I need to control my Midwest ego and focus on reality. I owed not 1, not 2, but 6 people a home cooked meal for losing! Since the meal was scheduled for the middle of my busy work week, I decided to make something tasty yet super simple! After brainstorming for a bit, I conjured up the idea to make french onion soup! Buttery, savory, sweet and just gosh darn tasty…french onion soup was perfect! I served fun and classic pizzas as well: fig, goat cheese and arugula pizza, basil, tomato and mozzarella pizza, blanca pizza, and mushroom pizza. All were delicious! French onion soup usually uses red wine, but I like to use white wine because I actually prefer the white and clear color of the soup.

French Onion Soup

Makes 8 Servings

4-6 TBS. Oil or Butter

4-5 Large Onions, sliced

1 1/2 C. White Wine (not sweet)

5 TBS. Apple Cider Vinegar

4 C. Vegetable Stock

4 C. Water

1 TBS. Salt

1 1/2 tsp. Pepper

2 TBS. Miso Paste

1 Bay Leaf

1 Sprig of Thyme

4 Sprigs Parsley

1 Loaf of French Bread, sliced and toasted

4-5 Slices Gruyere, Swiss or Mozarella Cheese

In a large pot, heat up oil or butter on low heat and add onions. Saute until onions reduce in size and become carmelized and soft, about a half hour. Add the wine and apple cider vinegar. Cook and reduce, about 10 minutes (boil out the acid smell). Add the rest of the ingredients up till parsley. Simmer for 2 hours. Taste and adjust Seasonings. (If too sweet add more miso and pepper). Ladle onion soup into bowls, place a piece of toasted french bread on top and add cheese. Place the bowl in a broiler for about 3-5 minutes until the cheese bubbles and browns. Enjoy hot!