By Doula Jen

Best thing about fall? Comfort food, of course! Salty, simple, cheesy, warm — French onion soup is a CLASSIC. Sure to warm the heart and fill the belly of the recovering mama…

Ingredients:

• 8 large yellow onions, sliced
• ½ cup butter (1 stick)
• ¼ cup white wine
• 2 Tbsp. all purpose flour
• 32 oz. chicken broth
• 32 oz. beef broth
• salt and pepper to taste
• French baguette, 2 days old and sliced into rounds
• Gruyere cheese, shredded (about ¼ cup per serving)
• oven-safe soup crocks

Instructions:

1. In a large, deep soup pot over medium heat, sauté onions in butter until they are translucent (about 10 minutes).
2. Add wine, continue to turn onions until carmelized.
3. Add flour, salt, and pepper and mix well. 
4. Add broths, cover, and simmer for about 20 minutes.
5. Heat oven to 425º.
6. In your oven-safe soup crocks, portion out desired amount of soup (there will likely be leftovers).
7. Top with sliced baguette croutons and shredded cheese.
8. Bake for about 20 minutes.
9. Let stand for at least 10 minutes before eating. Soup will be very hot.

Easy Leftover Recommendation:

For an individual portion, heat soup in microwave (without toppings) for about 2 minutes. Top with cheese and croutons and heat for an additional 30 seconds. Brown under broiler on high for about 4 minutes. Enjoy!