We just moved and one of the first things I did was buy lots of staple foods, among which was a huge bag of onions and lots of stuff for in the freezer. Since we weren't quite able to fill up our freezer just yet with what we bought, I decided to make a batch of french onion soup for freezing. That way, if I don't feel like cooking, I'll have something easy and healthy lying around
I froze the soup in mini-portions in my (heart shaped) silicone muffin mold, because that allows quicker freezing and defrosting ánd I can just take out 1 or 2 portions. I did need to split the pan of soup in 2 freezing batches. After freezing, I transferred it to a bag to prevent freezer burn. First batch:
Start off with a bunch of onions:
I used 6 medium to large onions.
Slice those in fine half rings and brown them in butter in a pan.
When they're nice and brown, transfer them to a cooking pot with about 1,5 liters of stock. I used half chicken, half vegetable stock. Pour some stock in the pan in which you browned the onions to soak of the crusty bits in the pan. Transfer to the pot and simmer for about half an hour to 45 min.
Bring to taste with salt, pepper and herbs. I used an Italian herb mix, which actually contained all of the herbs recommended in the orinal recipe
Let the soup cool down, ladle into your muffin tin, try to spill as little as possible (that's hard!) and freeze. I left mine in the freezer overnight before transferring them to a bag and freezing the second half.
It's really yummy and so practical!
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