While wracking my brain to come up with various (not already done to death) sauces for Sauce Week, and I decided that.. in order to keep myself interested, I would need somewhat broaden my definition of sauce.. otherwise I’d find myself drowning in gravy and nanette by the end of the week. No one wants that. Right? 😀
I decided that, for the purposes of Sauce Week (ps – picture a set of air quotes around Sauce Week) .. that certain types of soups would count. Hense.. French Onion!
I started off by carmelizing about 5 small/medium onions until medium brown and suuuuuuuper sweet. I sliced them, wept a smidge, then threw them into a pot with some salt, pepper, 1 tbsp of olive oil and 1 tbsp of butter.
*fast forward 2 hours of low and slow cooking*
I poured in some store bought low sodium chicken broth (because I thought I had beef stock but I was wrong and also lazy) .. added some thyme, salt and pepper.. then I tasted and it was.. how you say.. uber bland?
I ended up doing a cheat and adding half a pack of Knorr French Onion Soup Mix.. which mysteriously ended up in my pantry.
No. It was really a mystery because I am not normally a ‘Semi-Homemade’ kind of girl. Between the soup mix and the stock from a jug, I am 6 vodka lemon pear spritzers from turning into Aunt Sandy.
Once I put the mix in (sans onions, which I sieved out), I tasted and we were back on track!
I toasted up some french bread pieces, floated them on top of some soup crocks, then covered generously with gruyere. 15 delicious, melty minutes later (350 in the oven type minutes).. The final result?
Sauce Week: Day 2 was a resounding success.. and as an amazingly fun side note, I got to walk around all day saying snooty things like, ‘The french just refer to this as Onion Soup, dear.’ Like I said, it was an all around win.