Cleo’s French Onion Soup

Okay, so, I lied.  Well, I didn’t intentionally lie, because at the time it was true…but I did lie…sort of.  In a recent post, I talked about how unbelievably hot it was in Baton Rouge this time of year.  When I wrote about hot ripe figs, warm oatmeal with almonds and honey, I didn’t realize that the day the blog post went up, it would literally be one of the coldest days of the year.  Literally.Last week, Baton Rouge went from a hot and humid 85 degrees to a freezing windy 55 degrees practically overnight (and yes, this was our daily high!).

Although it was a great excuse to finally wear my favorite boots…

And drink hot chocolate…

I’m still cold a whole week later, and I know just what to do.  It’s soup season, albeit earlier than I anticipated.  I chronicled the exciting narrative of Cleo’s Oyster Artichoke Soup about a year ago, and it’s time to finish what Cleo started with a second recipe from her granddaughter Shannon–French Onion Soup.

The great thing about French Onion Soup is that it’s incredibly easy to make and requires very few ingredients.  Combine warm beef broth with a ton of cooked down Vidalia onions and you’re halfway to making a bowl of soup.  Literally.

For the warming taste of a New Orleans variation of French Onion Soup, try Cleo’s below.  It’s easy and clearly delicious (two things that are impossible to about!).

Cleo’s French Onion Soup

This recipe comes by way of my hair stylist Shannon from her grandmother Cleo with a few alterations.  Cleo’s recipe is a little heavy on the butter and oil side (one step calling for a skillet 1/2 inch thick full of oil!), so I’ve adjusted to where oil and butter are absolutely necessary.

Ingredients:

* 7 Vidalia onions (Cleo’s recipe calls for 10)

* Salt & pepper, to taste

* 4 cans beef broth

* 1 stick butter

* Provolone cheese, to garnish and broil

* New Orleans French bread, for dipping

* chives, to garnish

1.) Chop onions “thick” and put aside.  In the bottom of an over-sized dutch oven, melt 1 stick butter and add onions.  Cover and cook down until onions are tender and translucent.

2.) Add beef broth and salt and pepper to onions and bring to a simmer.  Allow beef and onion mixture to simmer for 30-45 minutes covered on medium to low heat.

3.) Set oven to broil on high.  Remove soup from heat and cover the top of the soup with thick New Orleans French Bread and provolone cheese.  Transfer pot to oven (uncovered) and broil until cheese is brown, golden, and bubbly (for me, this was about 6-8 minutes).

Remove from oven and serve with chives to garnish.

Enjoy! Makes 8-10 servings.

–Helana Brigman