Savory French Onion Soup

I found this recipe on the Pioneer Woman.  I had been using another recipe for French onion soup and probably will use it when I don't have the time to lovingly make it, but for all other times, I'm using this recipe.  It is oh so good and I love love love it to pieces.  I also got to use my Dutch Oven! Woooohoo!! I've never found a recipe that needed it so this was a blast. I love my dutch oven <3

I will say one thing.  I never knew what Gruyere Cheese cheese was but thought I'd give it a shot.  I know a lot of foodies will probably gasp in dismay, but I honestly hated the smell and flavor of Gruyere.  I tried to like it but just couldn't.  I guess deep down my palate just couldn't take the earthy flavors.  I prefer mozzarella hands down.  But honestly, this soup doesn't even need cheese.  It can stand on its own two feet without it.  


Savory French Onion Soup

Ingredients:

• 1 stick Butter
• 4 Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
• 4 cups Low Sodium Chicken Broth
• 4 cups Beef Broth
• 2 cloves Minced Garlic
• 1 Teaspoon Worcestershire Sauce
• Several Thick Slices Of French Bread Or Baguette
• Mozzarella Cheese, Grated (optional)

Directions:

• Preheat oven to 400 degrees.
• Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.
• Remove pot from oven and place back on stove top over medium heat. Stir, scraping off all the brown, flavorful bits.  Add broths, Worcestershire sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
• When soup is ready, ladle into bowl, and then sprinkle generously with grated cheese.

Adapted from  the Original recipe found at Pioneer Woman