A Touch of Home in a Bought of Bad Weather

Somehow for the past two weeks I have had a sore throat and yesterday’s snow storm just pushed everything to the edge.  So I came home feeling like crap and ready to do something that made me feel better. Which of course meant my mom was somehow involved.  She gave me her recipe for french onion soup, and although I added a few touches of my own, it definitely brought a taste of home to this snow covered tundra. This recipe was a bit of a labor of love because I decided not only did I want to make the soup from scratch, but I also decided to make the bread for croutons from scratch as well.  So it was an afternoon of warmth and heartiness in my kitchen, but the end product was well worth it.  Although the bread recipe did not go as planned and I will not be using it again.  But! If you are looking for a very easy but delicious recipe, give this a go, its great for the snowy weather we have been having!


  • 3 medium sized onions
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon thyme
  • 1-2 teaspoons Worcestershire sauce
  • 2-3 tablespoons white wine
  • 4 bouillon cubes
  • 5 cups of water
  • 1/2 teaspoon corn starch
  • salt and pepper

How to:

  1. *This step requires patience* in a pot melt the butter and oil together.  Then add the sliced onion to the melted butter and cook on low for a long time.  Stirring continuously, until caramelized.  This takes 30ish minutes but is the most vital step.
  2. When the onions are almost done, add some pepper, the thyme, and Worcestershire sauce. Stir and let cook for a few more minutes.
  3. Add the wine and let cook for a few minute minutes until you can’t see the liquid.
  4. Add in the water and bouillon cubes and raise the temperature to medium.
  5. Let the soup cook on medium until some of the water has gone.  Then reduce to a simmer.  Add the corn starch if you want just a slightly thicker soup.
  6. And continue to let cook on low covered until ready to eat.
  7. Basically you cook the bread while you are making the soup.
  8. Then once everything is ready, toast up some of the bread.  Cover the soup in an oven safe bowl, and add a slice of provolone on top and bake for 10 minutes until the cheese is bubbling and golden and then enjoy!!

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