Ingredients: |
Ingredients: 5 large sweet onions (like Vidalia or sweet Mayans -about 4 pounds)
3 tablespoons butter, plus 3 T. Olive Oil
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
12 ounces beef broth
12 ounces apple cider (filtered or unfiltered)
1 t. dried thyme
1 t. dried basil
1 T. dried parsley
1 loaf of French bread, sliced
Kosher salt
Ground black pepper
2 slices each, provolone and Swiss (per serving)
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Directions: |
Directions:Trim the ends off each onion then halve lengthwise. Remove peel and slice. Heat a good-heavy soup pot over medium heat and add butter and olive oil. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the pot. Cover and do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are brown, and appear creamy. This takes a while, so be patient. Place oven rack in top 1/3 of oven and heat broiler. Add wine to the onions and turn heat to med-high, reducing the wine and cooking out the alcohol for about 15 minutes (uncovered). Add consume, beef broth, apple cider and spices. Reduce heat and simmer at med-low for an additional 15 to 20 minutes.
Toast slices of the French bread in the toaster until they are brown and crusty.
Season soup mixture with salt and pepper to taste. Ladle soup into oven-proof bowls leaving one inch to the lip. Place bread round on top of soup and top with cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes. |
This recipe for French Onion Soup is from