The Breakfast of Kings – French ones.

Is it wrong to eat French Onion Soup for breakfast?!

I made it for supper last night and ate the leftovers sans bread and cheese this morning…not exactly diet food and not exactly the right type of food for weather in the mid 80’s but delicious!

No pictures because I ate it ok?

French Onion Soup Recipe (from Simply Recipes)


  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock
  • 1/2 cup of dry vermouth or dry white wine (didn’t have any, so I left it out no one noticed)
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyère with a little grated Parmesan cheese (I used a mixture of cheddar, mozzarella and parmesan, really who cares?)


1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization. (The spell check wants me to type canalization – I quite like that idea.)

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.  (Mine simmered for about 10 minutes as the natives were getting restless.)

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately. (The bowls are bloody hot – you have been warned.)

Serves 4-6.


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