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Recipes

French Onion Soup for the Cheap but Classy College Student

This article is written by a student writer from the Spoon University at Queen's U chapter.

With a culinary history associated with the poor due to easily accessible ingredients, this French Onion Soup recipe’s perfect for students. Comfort foods are often the go-to during stressful and demanding times, but sometimes you still want something a little nice, a little fancy, a little classy.

Even if I feel like a 2007 Britney Spears with a buzzed head and sweatpants, I still want to feel like an Audrey Hepburn in a little black dress, up-do, and pearl necklace. Just because I’m a tight-budgeted university student doesn’t necessarily mean I have to eat like one.

French Onion Soup gained status in the 1960s through the fashionable wave of all things French. It’s gotta be good since the iconic Julia Child made it, right? The concept of the humble French Onion Soup’s taken on various forms, such as a gooey grilled cheese or an addictive dip.

These are noble and notable alterations, but nothing beats a classic. The special care in preparation gives the soup a richness and comfort of its own, turning your hot mess into a classy disheveledness.

French Onion Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesTotal time:1 hour Servings:4 servings

Ingredients

Instructions

  1. Photo by Kennedy Taylor Choi

    In a large pot, melt butter over medium-high heat. Add onions and sauté until well brown and caramelized (about 30-40 minutes) stirring occasionally.

  2. Photo by Kennedy Taylor Choi

    Add garlic, flour, and white wine. Incorporate thoroughly.

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    Add stock, worcestershire sauce (optional), bay leaf (optional), and thyme. Bring to a simmer. Reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season to taste with salt and pepper. (Discard bay leaf if added.)

  4. Photo by Kennedy Taylor Choi

    Preheat oven to 400°F. While the soup is simmering, slice baguette into 1-inch thick pieces and arrange on baking sheet. Bake for 6-8 minutes, until toasted and golden. Remove and set aside.

  5. Photo by Kennedy Taylor Choi

    Switch the oven to broiler. Place oven-safe bowls on a baking sheet. Ladle the soup, top with baguette slice(s) and desired amount of cheese.

  6. Photo by Kennedy Taylor Choi

    Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, until the cheese is melted and bubbly. Remove and serve immediately.

Paige Weiler

Queen's U '17

Paige is an English and History medial at Queen's University class of 2017. Readings are more often than not accompanied with a steaming cup of tea. Intrigued by various cultures, she loves learning about them and trying their different foods -- she finds that the best way to travel without a plane ticket. One of her greatest pleasures is dressing up and dining out with friends or family. Although allergic to nuts and not a big meat-eater, her taste-buds are never lacking experience of flavours. Her pet peeves are not enough sauce, picky eaters, and closed-mindesness to the possibilities of the dining table.