French Onion Soup
This french onion soup recipe is really pretty easy, the toughest part is making sure you don't burn the onions while you carmelize them.
Ingredients
Soup
- 8 Large White or Yellow Onions (or 12 medium onions)
- 2 quarts Dark Chicken Stock or Beef Broth or Stock
- 6 oz Butter
- 2 oz Red Wine or Port
- 2 oz Balsamic Vinegar
- Gruyere Cheese
Bouquet Garni
- 3-4 Sprigs Fresh Thyme
- 3-4 Sprigs Fresh Parsley
- 1 Bay Leaf
Toasts
- 1 loaf Baguette
- Olive Oil
Instructions
Soup
- Melt butter in a stock pot over medium low heat.
- Add onions and cook on medium-low stirring often until onions are a medium brown. This may take 30-45 minutes.
- Add wine and cook for 2 minutes.
- Add balsamic vinegar.
- Add beef broth.
- Simmer for 45 minutes to an hour.
Baguette Toasts
- Cut baguette on a bias to approximately ½" thick.
- Drizzle with olive oil and place in oven on a sheet pan until brown,
- Flip toasts and brown other side.
Making a Crock
- Ladle soup into an oven-safe crock.
- Place 2 baguette toasts on top of the soup.
- Grate a liberal amount of gruyere cheese over the toasts.
- Either place the crock under the broiler to melt and lightly brown the cheese or use a kitchen or blow torch to melt and lightly brown the cheese.