This post is sponsored by Sargento.
If you could use a little something to snuggle up next to the fireplace with, this French onion soup for two is for you. Christmas is the season for snuggling, in my book. I sure hope the roads are clear where you are, and your path for travelling home for the holidays is made clear. We are currently snowed in and can’t get home to family for the holidays. We’re hoping for the city’s biggest snow plow and two bright sunny days to help clear the way for us. However, we still have a few days left before the big guy comes down the chimney, so I haven’t lost hope yet! All I want for Christmas is to be in Texas.
If for some reason we’re stuck in this snowy state, two steamy mugs of French onion soup topped with gooey Swiss cheese will comfort us.
I put a little Southern spin on this classic French recipe by stirring in whiskey instead of white wine. After I subbed a whole wheat seeded bread for the traditional baguette, I piled sliced Sargento Swiss cheese. Melting cheese is a significant part of the comfort equation. Trust me on this.
I wish you guys a very Merry Christmas and the happiest of holidays! Enjoy your time with family, and I’ll see you back here after Christmas!
- 3 tablespoons butter
- 2 medium onions, sliced
- 1 ½ teaspoons sugar
- 2 tablespoons Scotch whiskey
- 1 tablespoon flour
- 2 ½ cups beef broth (or 5 teaspoons beef base + water)
- 2 teaspoons soy sauce
- 2 teaspoons Worcestshire
- salt and pepper, to taste
- sliced French bread (about 4 slices)
- 4 slices Sargento Natural Baby Swiss Deli Style Sliced cheese
- In a soup pot (I used enamel-coated cast iron), add the butter and turn the heat to medium-low. Once the butter melts, add the sliced onions. Stir the onions to coat them in the butter. Sprinkle in the sugar Continue to cook the onions over medium-low heat until they are golden brown. It will take about 25 minutes. Stir every 10 minutes, and lower the heat if necessary. The onion should slowly caramelize, not burn.
- Once the onions are golden brown and lovely, add the Scotch to deglaze the pan. Stir the onions and scrape up the bits from the bottom of the pan with a wooden spoon.
- Next, stir in the flour and cook for 1 minute. Add the beef broth, soy and Worcestershire (if using). Bring the soup to a simmer, and taste the broth. Add salt and pepper to taste. Let the soup cook for 10 minutes.
- Before serving, toast the French bread slices. Ladle the soup into two bowls and top with the bread slices. Lay two cheese slices on top of the bread on each bowl, and let melt under the oven broiler or in the microwave. A chef’s torch would work, too.