A few weeks ago the weather was pretty shitty here in Eastern Iowa. Hey, I'm just being honest. The high temperature one day was -15*… that's actual temperature, folks. With windchill, the temperature was between -45 and -55 degrees, depending on your location in Eastern Iowa. It was nuts!
Of course, this was a 'hunker down' day, so I spent time organizing and filing paperwork in our office, working on the blog, farting around on Pinterest...and cooking.
One of my favorite soups was actually one I ate a lot in college. I went to Wartburg College in Waverly, Iowa. There is a little restaurant on the main drag in town called the East Bremer Diner, or EBD for short. They are known for their homemade salad dressings and their French onion soup.
On that blustery evening a few nights ago, I channeled my inner Wartburg Knight and whipped up a perfect, simple, nourishing French onion soup for two. The soup used ingredients I already had in my pantry, which is a good thing since this spending strike prevents me from grabbing extravagant ingredients from the grocery store.
Without further ado:
Simple French Onion Soup for Two
2 T. butter
1 cup sliced yellow onion
2 cups beef stock (preferably homemade, but you can use whatever you've got)
1 t. Worcestershire
dash of black pepper
2 chunks of French bread
1 cup of grated swiss or provolone cheese (I used two thick slices of provolone)
Sautee your onions in the butter over medium-low heat.
It will take about 10 minutes for them to become soft and golden brown. And that's what you want! The more caramelized your onions become, the sweeter they taste. Let those babies sweat it out in your pan, would ya?
While that's happening on the stovetop, you're going to want to cut a few chunks of bread off the loaf that's sitting on your counter.
What? You don't have a loaf of crusty bread hanging out on your counter at all times? What kind of city homesteader are you?!
But really, though. I almost always have a loaf of this bread on my counter. And a spare loaf in the freezer. 'Cuz that's how I roll.
Toast that bread in the oven at 350* for a few minutes until it gets crunchy. When the bread is done toasting, switch the broiler on. You'll be needing that in a few minutes.
When your onions are caramelized to your liking, add the beef stock, black pepper, and Worcestershire.
Then, ladle your onion soup into two oven and broiler-safe dishes.
I have little lids for my dishes, but I won't be using the lids in the oven, of course. After that, carefully place your chunks of toasted bread into the soup.
Cover the soup and bread with cheese! Tasty, glorious cheese!
I used sliced provolone, since that's what I had. You can use whatever you have, too. Hell, I would even use cheddar if I were in a pinch. It might not taste very good, but there's no way you can have French onion soup without melted cheese on top.
Now you're ready to place your soup in the oven under the broiler for about 7 minutes, or until the cheese looks like this: