Cozy French Onion Soup
A classic comfort food recipe of carmelized onions, rich broth, oodles of melted cheese & crusty bread.
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Servings: 4 people
Ingredients
- 3 large yellow onions
- 2 large sweet onions
- 1.5 teaspoon garlic
- 4 tablespoon butter
- 2 tablespoon flour
- ½ C red or white wine
- 64 oz beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon coarse black pepper
- 1-2 teaspoon salt (to taste)
Instructions
- Cut onions. Cut ends off onions, slice in half. Place large flat end down. Slice onions into strips. Keep the strips ¼ inch wide or wide so that they aren't too thin when they cook down.
- Caramelize onions. Melt butter in dutch oven or large stock pot over medium heat. Add onions. Stir to coat onions with butter. Stir every 5 minutes until onions become translucent, then blonde. Stir every 1-3 minutes as onions become a rich caramel color. Add splash of wine if onions begin to stick. This whole process usually takes 45 minutes - 1 hour. Stir in garlic. Add flour. Stir to coat onions.
- Deglaze pan & add seasonings. Add wine. While steaming, remove the browned bits from the bottom of the pan. When pan is deglazed, add broth, Worcestershire, herbs & seasonings. Add only a portion of the salt you think you will need.
- Simmer. Let soup simmer for 30- 45 minutes. Taste. Add extra salt if needed.
- Toast the bread. When soup is nearing the end of its simmer, slice baguette and brush with olive oil. Toast in oven.
- Broil the topping. When soup is ready, place oven safe crocks or ramekins on a baking sheet. Ladle soup into the crocks. Top with 1-2 tablespoon grated Provolone cheese. Place toasted baguette slices on top of cheese. Then top baguette with about ¼ C more cheese. Place under broiler in oven until cheese is golden and melted and soup is bubbly.