Fall Harvest Onion Soup #SundaySupper

Happy fall! I’m very excited because today’s #SundaySupper is celebrating the “fabulous foods of the season” and I’m sharing one of my all-time favorite recipes: onion soup.

Oh yes my friends, this Jamie Oliver inspired soup is perfect for fall: it’s not only yummy, yummy with lots of flavor but it’s also almost effortless to make. Enjoy!

This week my CSA has been overflowing with sweet, fall harvested onions – aren’t they gorgeous? First, start by slicing the onions and adding them to a large pot with plenty of olive oil, garlic and fresh thyme. Then turn up the heat and start sautéing the onions. You want to cook them medium-low so that they brown nicely, creating a rich, silky texture and flavor.

This smells AMAZING!

Add the butter and bay leaf and continue sautéing for 5 additional minutes before adding the beef broth. Bring the soup to a boil then turn down the heat and let the flavors mingle while it simmers for 20 minutes. While the soup simmers, slice and lightly brush some olive oil onto the bread slices then toast it until it’s crunchy.

Time to put this luxurious soup together: start by ladling the soup into a oven-proof soup bowls. Top the soup with 2 slices of crispy bread, a nice handful of grated cheese and one sprig of fresh thyme. Place the soup bowls on a cookie sheet and slide them into the oven to melt the cheese. Once the cheese has melted, dig in and enjoy!

Fall Harvest Onion Soup

Ingredients:

• 3 tbs. olive oil. divided
• 1 tbs. butter
• 5 yellow onions, peeled and sliced
• 9 sprigs of fresh thyme, 5 with leaves picked and 4-6 left whole.
• 5 cloves of garlic, peeled and diced
• 1 bay leaf
• 7 cups beef stock
• Salt and pepper to taste
• 1 baguette
• 6 oz. gruyere or other cheese of choice, sliced or grated ( it’s up to you).

Directions:

1. In a soup pan, heat 2 tbs. olive oil over medium heat and sauté the onions with the picked thyme leaves and garlic for 10 minutes.
2. Turn the heat up to medium-high, add the butter and bay leaf and continue to sauté for an additional 5 minutes or until the onions are nicely browned.
3. Add the stock and bring the liquid to a boil then reduce it to a simmer for 25 minutes.
4. Preheat oven to 350 degrees
5. Add salt and pepper to taste.
6. White the soup is simmering, slice baguette and brush with the remaining 1 tbs. olive oil. Place bread on a baking sheet and toast in the oven for 5 minutes, turning the bread half way through.
7. Pour the soup into the bowls, top with a slices of crispy bread, one thyme sprig and a good handful of cheese.
8. Place in the oven for 5 minutes to lightly melt the cheese.

Thank you to The Red Headed Baker and The Foodie Army Wife for hosting today’s event! For more fabulous fall recipes be sure to check out these delicious #SundaySupper recipes!

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casserole

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi’s Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy’s Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane’s Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma’s Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee’s Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D’s Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

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