Speaking of fall, I woke up yesterday morning to a cool chill running through the house which only makes me want one thing...soup! Now, let me clarify...I am very, very picky about my soup. I am not a fan of most soups so I wanted something light, but rich and deep in flavor. Also, something with an amazing topping. Soup is all about the amazing cheesy, crunchy toppings that absorb all of the yummy rich soup flavor...am I right?!
I headed to the fridge to scope out the perfect ingredients for said soup and the first thing that I spotted were the two huge bags of onions we had. Perfect. French onion soup it is! Then the topping...oh I couldn't forget the topping...a cheesy crunchy crostini made with french bread, rubbed with garlic and topped with a gooey mozzarella and provolone cheese mixture. Yes. This seriously screams fall and I promise you wont regret making this when your house smells amazing all afternoon!
Enjoy!
French Onion Soup with Cheesy Crostini
print the recipe here
1/2 stick (4 T) butter
5-6 small/medium onions (mine were smaller so I went with 6)
1/2 t. salt
pepper
1/2 t. worcestershire
4-5 dashes of hot sauce
1 large clove of garlic, minced
1/4 t. garlic powder
1/4 t. onion powder
3 dried bay leaves
1 t. Italian seasoning
1/4 t. seasoning salt
1 t. dried oregano
1/2 t. dried thyme
32 oz beef broth (1 box or roughly 2 cans)
32 oz chicken broth (1 box or roughly 2 cans)
1 loaf of french baguette
1 garlic clove cut in half
1 c. shredded mozzarella and provolone cheese mix
1. Start by melting the butter in a large pot over medium heat.
2. While the butter is melting, slice the onions.
3. Add onions to the pot along with salt, pepper, worcestershire and hot sauce. Allow this mixture to cook over medium-low to medium heat for about 25 minutes. You are looking for the onions to cook down and slightly caramelize. Stir occasionally.
4. Add the minced garlic clove to the onions and cook for another 2-3 minutes.
5. In a small bowl combine the garlic powder, onion powder, Italian seasoning, seasoning salt, oregano and thyme leaves and using a spoon stir the mixture together while pressing down on the bottom of the bowl to release the flavor in the herbs. Do this 10 or so times to really get the flavor released from the dried herbs. Add to the onion mixture along with the bay leaves.
6. Add beef broth and chicken broth to the onion mixture and bring mixture to a boil.
7. Reduce heat to a simmer and allow this to cook for 10- 15 minutes.
8. While the soup is simmering, prepare the cheesy crostini's! Slice the baguette on the bias and toast under the broiler for 2 minutes per side or until golden. Remove from the oven and press the half of the garlic clove over the warm, toasted bread. This will give the bread a subtle garlic flavor while not being overpowering.
9. Top bread with cheese mix and broil for 2-3 minutes or until cheese is melty and golden.
8. If you have time allow the soup to merry for a few hours on low, low heat or with no heat. Then when you are ready to serve, warm the mixture over medium heat. Otherwise, you can serve this immediately.
9. Top with cheesy crostini and enjoy! Serve with crostini on the side for dipping, too!
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