Cheese-Topped Onion Soup

Around My French Table

I can't believe I haven't made french onion soup on the channel before! It's my husband's favorite, but it's a bit time-consuming, since the caramelizing of the onions takes a long (LONG) time and is pretty hands-on. You can't just throw things in a pot and walk away for this one.

We have, however, made caramelized onions a couple of times. Once, from It's Always Freezer Season (https://cookwithheather.com/Its-Always-Freezer-Season-Caramelized-Onions/) and once from This'll Make it Taste Good (https://cookwithheather.com/This-Will-Make-It-Taste-Good-R-Rated-Onions-(Caramelized-Onions)/), and both times it took much longer than even those, more-realistic-than-usual, recipes suggested. So, I did take a few liberties in the name of speed, and cooked my onions on medium heat the whole time. Even with that, mine took about an hour to caramelize decently.

You could make as many caramelized onions as your pot will hold if you want, and freeze the rest, like we did with those other recipes, to speed up your time-to-soup next time.

I found this recipe online here: https://www.food.com/recipe/cheese-topped-onion-soup-477529

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