Thanksgiving is less than a week away and I’m already on overload. I cannot look at another list of the best Thanksgiving sides, the best Thanksgiving desserts, the best stuffings or even the best Thanksgiving cocktails. Menus and recipes are everywhere. All the morning shows, all the talk shows and don’t even get me started on the food channels, have recipe after recipe of wonderful, drool-inspiring vegetables, stuffings, desserts and sides. My Thanksgiving menu has expanded exponentially (not to mention my waistline). That being said, I thought we all might need a break from turkey and trimmings right before the Big Day.
French onion soup is hearty and perfect for a cold winter’s night, plus it’s so easy to make. It is a labor of love though. In order to get the onions to the perfect shade of mahogany it takes some time. This not a soup you make in a hurry, however once the onions are caramelized the rest is easy.
This is not my photo. Every time I tried to take a picture of my onions either my camera lens fogged up from the heat or the onions looked grey, which they were not. This photo is from Cooking Light. That is exactly what my onions looked like only I lack the photography skills to show you. This is the dark mahogany color you’re looking for in order to make the best soup, or anything else for that matter. It takes some time, about 45 minutes to an hour at least. But, like so many other things in life, it’s worth it in the end.