My MIL gave me this great cast iron dutch oven for Christmas. It weighs a ton! I christened it by making one of our favorites, French Onion Soup. Nothing caramelizes an onion like cast iron!


French Onion Soup

6-8 large onions, cut horizontally (I used a mix of yellow and red)
2 tbsp olive oil
1 qt good beef broth
1/4 cup white wine or 2 tbsp balsamic vinegar (I've used both; good b. vinegar is better)
2 tbsp (total) chopped fresh thyme/oregano/italian parsley
S & P to taste (lots of P!)

Crusty whole grain bread
Sliced swiss or havarti

Heat olive oil in your cast iron pan of choice, then slowly roast the onions over med heat, stirring only occasionally. When those babies are nice and caramelly brown, deglaze your pan with a little of the broth, scraping the bottom to get all the good bits. Add the rest of the broth and wine/vinegar, bring to a boil, then simmer until you can't stand to wait anymore (10 min to 1 hour, depending on the hour and your appetite).


To serve, place a slice of crusty bread in the bottom of an oven-proof bowl and ladle the thick soup on top. I like to go ahead and cube the bread to make it easier to spoon it out, but a single slice is more traditional. Cover with a slice of cheese, then broil for 3-5 minutes. Serve piping hot!

More bread, a salad on the side with local cauliflower and pecans, and red wine makes a meal!