Wednesday, September 10, 2008

French Onion Soup with Cheese Croutons

Fall weather has officially arrived here in Chicago – chilly nights, breezy and cool days. I love fall weather and I love fall food. This French Onion Soup has a deep, dark broth that is a result of the caramelization of the red onions in the first step. As an alternative to the layer of goopy, greasy cheese, serve with cheese croutons for dipping, sopping and scooping up the soft, flavorful broth and onions. Put away the flip flops, cozy up in slippers, and enjoy a bowl of this comforting fall weather soup.

Click here to download and print a pdf of this recipe:

French Onion Soup with Cheese Croutons

4 comments:

Nicole said...

This looks yummy & easier to eat than the goopy cheese versions. Love the bowl, too.

Erik said...

There is nothing better than onion soup in the fall! And I like the crouton idea; definitely easier than the traditional method.

maggie said...

I really appreciate your blog—I, too, am trying to be creative with my CSA share...

French Onion soup is a FAVORITE around here, I'll have to make this one!

Georgia said...

How could I enhance a vegetarian broth to achieve the same depth of flavor given by the chicken + beef broths?