SIMPLE AND EASY FRENCH ONION SOUP!!

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French Onion Soup with a Wedge Salad

French Onion Soup

Ingredients:
3 large sweet onions, cut in bite-side pieces
4 garlic cloves, finely chopped
Fresh thyme, finely chopped (about 1 tablespoon)
4-5 dashes Worcestershire sauce
2 beef bouillon cubes
4-5 cups unsalted beef broth or stock
Toasted French bread slices (one side)
Freshly shredded Gruyere cheese (regular and smoked)

Instructions:

1. Prepare the Onions:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
Add the thinly sliced sweet onions and cook, stirring occasionally, until they are caramelized and golden brown.
This process can take about 35-45 minutes. Be patient and stir frequently to avoid burning.

2. Deglaze the Pot:
Add the Worcestershire sauce and stir well, scraping up any browned bits from the bottom of the pot

3. Add Garlic and Thyme:
Add the finely chopped garlic and fresh thyme to the pot. Cook for an additional 2-3 minutes until the garlic is fragrant.

4. Add Broth:
Dissolve the beef bouillon cubes in 4-5 cups of unsalted beef broth or stock and add to the pot.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.

5. Prepare the Bread and Cheese:
While the soup is simmering, preheat your oven to broil.
Place the French bread slices on a baking sheet and toast them in the oven until they are golden brown.
Remove the bread from the oven and top each slice with a generous amount of both regular and smoked Gruyere cheese.

6. Assemble and Serve:
Ladle the hot soup into bowls.
Place a toasted cheese-topped bread slice on top of each bowl of soup.
Serve immediately and enjoy!

Wedge Salad

Ingredients:
1 head of iceberg lettuce, cut in half
Bleu cheese dressing
Chopped bacon (cooked until crispy)
Cherry tomatoes, halved
Thinly sliced radishes
Crumbled bleu cheese

Instructions:

1. Prepare the Lettuce:
Rinse the iceberg lettuce and remove any wilted outer leaves.
Cut the head of lettuce in half and place each half on a plate, cut side up.

2. Add Toppings:
Drizzle bleu cheese dressing generously over each wedge of lettuce.
Sprinkle with chopped crispy bacon, halved cherry tomatoes, and thinly sliced radishes.
Finish with crumbled bleu cheese on top.

3. Serve:
Serve the wedge salad alongside the French onion soup.
Enjoy this delicious and classic pairing!

Bon appétit!

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