This has been one of the coldest/snowiest Winters that I can remember. We’ve experienced the polar vortex, had more snow storms to date than the past couple years combined, and apparently there’s 6 weeks of this season left!
While I can appreciate Winter for what it is and enjoy the snowfall it brings, I am just about ready for this one to be over! Sadly, the likelihood of Spring making its way into the picture anytime soon is slim to none; so, I thought I’d turn to the wise, old saying:
If you can’t beat ’em, make french onion soup!
The biggest challenge in french onion soup is cooking the onions at the right temperature for the right amount of time to get them perfectly caramelized. You’ll want to hurry the process, but don’t. Cooking slowly over a medium heat will get them just right…patience…
Oh my my…
This is a special soup that will impress both your eyes and your tastebuds.
I would attempt to describe the amazingness of this soup, but instead I’ll defer to the pictures just above and below. I MEAN LOOK AT IT. Does it really need explaining?! (I can try…) Rich and sweet onion soup topped with toasty bread and ooey-gooey gruyere cheese; melted and browned ever so perfectly.
We’re expecting some more snow overnight here in Philly, luckily for me, I have some more of this soup leftover to get me through. Stay warm!