It is funny being in culinary school at night because I never cook for myself at home! I am looking forward to my weekends so that I can use up all the meat and fish in my freezer! This weekend was too hectic for that though; I was a chef assistant for a 170 person PLATED DINNER wedding! I am loving getting all the experience! Luckily I have a lot of soup made and in my freezer as well, for those busy days. With the cold weather coming, is a great time for soup!
I cannot believe that I have yet to post a French onion soup recipe. BUT, I am so happy that I haven’t because I just created my best version yet- this was at 3 AM at the peak of my insomnia too! This version has sage and the caramelized onions are deglazed with wine before the broth is added- yes wine sounds good in everything at 3 AM. The sage and reduced wine give this soup much more body and flavor. Another step that I always include in my French onion soup, and you should as well, is adding a small amount of raw butter at the end of cooking; this adds a richer and more pronounced flavor. I hope you enjoy this soup as much as I do!