Deen and Me: Fried Onion Soup

After leaving Florida, I had the horrible realization that I was returning home to the Hoosier state and the first time I’ve ever lived truly alone.

With my incredible boyfriend living in Florida, and only two classes a week, I have far too much time to feel lonely. And there is one thing in the whole world that can make a horrible day into a bright one; a lonely feeling into a loving one. And that, dear readers, is a cold beer and southern comfort cooking.

Enter, a favorite Christmas gift: The Paula Deen Southern Cooking Bible. I’ve always had an unbelievable love for Paula Deen. It’s as if I’ve carried Paula around on my shoulder telling me to add butter to everything, try my vegetables fried, and get in touch with my inner Southern Belle.

So, I’ve pledged to try a new recipe as often as I can until my man comes home to me.

Today, I tried out Fried Onion Soup. Backstory time: I love French Onion Soup. French Onion Soup can literally change my day around and this recipe was so incredible easy. It tastes exactly like a luscious bowl of French Onion Soup but for about a fourth of the cost to make. No sweating onions required.

When you take the delicious soup out of the broiler it’s brown and cheesy and bubbly and delicious. I had two bowls of it and regret nothing.

Just look at it with that delicious crispy crouton on top! Yum yum yummmm!

If you’re interested in the Recipe, you can view it below:

Paula Deen’s Fried Onion Soup — From Paula Deen’s Southern Cooking Bible

8 cups beef broth
4 cups chicken broth
2 teaspoons dried thyme
3 cans (2.8 ounces each) French’s Fried Onions
1/4 cup dry sherry
6 slices day-old French bread
1 1/4 cups shredded Swiss cheese (6 ounces)
1 tablespoon chopped fresh parsley for garnish

1.) Preheat the broiler. Arrange six 2-cup ovenproof bowls on a backing sheet
2.) In a large stockpot, combine both broths with the thyme. Bring to a boil over high heat. Reduce to a gentle simmer and cook for 10 minutes. Stir in the fried onions. Simmer for 5 minutes more. Stir in the sherry and simmer for 2 minutes. Ladle the soup into the bowls.
3.) Place a slice of bread on the top of each bowl of soup and scatter the cheese over the bread. Place the soup under the broiler until the cheese is melted and bubbling and just starting to brown, 3 to 4 minutes. Garnish with parsley to pretty it up, and serve.

Recipe serves 6

Thanks for looking!