It’s officially soup season people. And I couldn’t be more excited!!!
I know, excited about soup? In the words of my husband, “what’s wrong with you”? LOL
I know it’s only September, but I’ve already caught a case of the sniffles. Queue the soup!
This french onion soup recipe is part of my farmer’s market post. This recipe is perfect if you have a bunch of onions or find a great deal on them at the farmer’s market!
It’s also amazing when you accidentally buy a bag of onions because you think you’re out. Then you come home and you have two HUGE bags of onions and you have to use them up. Speaking from personal experience on this one.
Oops. Teehee.
This rosemary french onion soup is awesome for making up and throwing in your freezer if you aren’t in a soup mood.
Plus, who doesn’t love rosemary? It’s like, the best herb ever…
Anyways, bring the SOUP!!!!
- 4 pounds yellow onions
- 2 T butter
- 2 T olive oil
- 1/2 t sugar
- 9 cups broth
- 2 T flour
- 3/4 cup white wine
- 3 T fresh rosemary, chopped
- 1 T oregano
- Shredded parmesan for garnish
- 1. Peel onions. Chop them up into half moons.
- 2. Melt the butter with the olive oil in a large, wide skillet on medium-low heat.
- 3. Add the onions, making sure the onions get coated in the butter & olive oil.
- 4. Cover the pan and cook for 20 minutes on low heat. Stir occasionally.
- 5. Stir in the sugar.
- 6. Cook the onions for 50-60 minutes on medium. Stir occasionally.
- 7. Stir in the flour with the onions, which will help thicken the soup a little bit.
- 8. Add the broth, wine, rosemary, and oregano to the pan with the onions.
- 9. Heat up to a boil on medium-high heat.
- 10. Once boiling, turn the heat down to low, and simmer for another 60 minutes. Cover halfway with pan lid. Stir occasionally.
- 11. Eat it! Or freeze it!
Want another great rosemary soup recipe? Click here now!
Are you going to make this? Rosemary + Onion + Parmesan = Heaven!
Don’t forge to pin me!
xoxo Megan
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