Oh my gosh you guys, it’s been forever since I’ve actually sat down and made a recipe for you all! I’ve made a few flops but they weren’t worthy of sharing (obviously).

I’ve recently been trying to go back to the basics- relearn my foods and how to make my different veggies “sing”. I still have so much to learn with cooking and am excitedly continuing along.

I like this recipe because it involves nothing complicated or strange. Very short list of simple ingredients but through time and patience creates something of magic. I wanted to try and go back to the basic idea of this page- simple ingredients and time; you don’t need anything more to make an amazing, delicious meal.

I love how something so sharp and pungent as an onion can be tamed into something so sweet and delicious. For this recipe I prefer using mushroom broth if you are able to find it- I feel that it adds a little more savory to the recipe while still allowing it to be vegetarian friendly (most french onion soup recipes use beef broth or chicken broth).

Give this recipe a try when you have a lot of time. It takes very minimal active effort but several hours to make (I think all in all it took me almost 3 hours!).

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French Onion Soup

Serves 2-3

6 Cups Red or Yellow Onions, diced

1/4 Cup Butter (use margarine to make vegan!)

Salt/Pepper

2 tsp Herbs de Provence

1/2 Cup Port

6 Cups Mushroom Broth , separated (veggie broth would also work)

In a large pot. heat the butter on medium heat for several minutes until melted, then add the onions. Toss for several minutes to coat before turning burner to low/medium-low. Season with salt and cook for an hour and 15 minutes (stirring occasionally) until onions are a nice dark golden color and have caramelized nicely.

Turn heat to medium/medium-high and add pepper, herbs and port wine. Allow it to simmer and absorb liquid (about 10-15 minutes) before adding 4 cups of the broth. Simmer for 30 minutes to allow it to cook down before adding remaining 2 cups of broth. Cook for 10 minutes longer and adjust seasoning accordingly.

Garnish as you would like (fresh slices of bread and some parmesan maybe?)

Serve and enjoy!