Recipes
French Onion Soup
This French onion soup recipe will knowck your sock off! Made with the richest broth, perfect caramelized onion and three types of cheese!
| Prep Time | 15 min |
| Cook Time | 70 min |
| Servings |
bowls
|
Ingredients
- 4 tbsp unsalted butter
- 5 large yellow onions thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 2 cloves garlic minced
- 1/2 cup red wine
- 4 cups beef broth low-sodium
- 3 cups chicken broth low-sodium
- 1 1/2 tbsp Worcestershire Sauce
- 2 sprigs thyme or 1 tsp
- 1 bay leaf
- 1/2 tbsp balsamic vinegar
- 1 pinch salt
- 1 pinch pepper to taste
- 5 slices day old French bread
- 2 tbsp olive oil
- 1 1/2 cup shredded Gruyere room temperature
- 1/4 cup shredded mozzarella room temperature
- 2 tbsp grated Parmesean room temperature
Ingredients
|
|
Instructions
- In a large pot over medium-high heat, melt the butter. Add the onions and saute, sturring often, until softened. About 10 minutes.
- Reduce heat to medium , stir in the salt and sugar and cook for another 35 minutes, stirring occasionally - every 5 minutes - until onions are caramelized and almost syrupy.
- Add in the garlic and cook until fragrant, about 1 minute.
- Pour in the red wine to deglaze the pot, scraping up and brown bits on the bottom and sides.
- Add in the beef brothe, chicken broth, Worcestershire sauce, thyme and bay leaf.
- Gently simmer over medium/medioum-low heat for about 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
- Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat oven broiler, with rack 6 minches from the heat source. Arrance bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (Note: Keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different) Remove from heat; leave broiler on.
- Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinlke with the Swiss, Mozzarella, and Parmesan cheeses.