At brunch last weekend Susie asked me what would ever possess us to try to make french onion soup at home, and to be honest, it was the photo on the cover of the Jan/Feb 2005 issue of Cooking Light magazine. It looked that good.

While the soup was easy to make, it does require more onions than you think it would, even though onion is .. like.. in the NAME of the dish. Just be forewarned: It’s a lot of onions to carry home and a lot of onions to chop and a lot of crying going on. Also, we didn’t realize that the soup had to simmer for 2 hours. We were too obsessed with the photo to carefully read the instructions. .. so when we made it on a weeknight it was more like a midnight snack than dinner.

I’m not a huge connoisseur of french onion soup. I don’t remember ever eating it growing up and it’s just something that passed me by as an adult. .. so I was really curious to see if I would like it. I know that trying the lowfat version of something isn’t the proper introduction, but then again, I wouldn’t know what I was missing if the fatty version tasted a lot better. Verdict: It’s great! And the leftovers heat up easy, just microwave a bowl/mug, top with toasted french bread and use the broiler to melt the cheese.

Click the link below for the French Onion Soup recipe (Cooking Light only provides recipes online to subscribers).
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