French Onion Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lbs yellow onions, sliced
1 T olive oil
2 T butter
2 cloves garlic
1 pinch salt
1 sprig thyme
1 pinch sugar
1/2 c red or white wine
3 c chicken stock
2 c beef stock
1 tsp dijon mustard
1 T balsamic vinegar
1/2 t Worcestershire sauce
Salt and pepper to taste
4 slices of French bread
1 c grated gruyere cheese (I sometimes combine Jarlsberg (cheaper) if I need to double or triple the recipe)
1/2 c grated parmesan cheese (optional)
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Directions: |
Directions:1. Melt the butter and olive oil together over medium heat. When the fat is hot, add your onions and stir to coat well. Add a pinch of salt and a sprig of thyme and cook for about 10 minutes, stirring frequently. During the first 10 or so minutes, the onions will soften and release water.
2. Add garlic, stir and continue cooking for another 20 to 50 minutes, stirring frequently. You can add a pinch of sugar to help the process along. Turn down the heat if the onions start to brown too rapidly. When they start to stick to the pan, deglaze with a little bit of wine or broth. You want your onions to slowly darken and never burn or crisp.
3. When the onions are done, add the wine and deglaze the pan by scraping up any bits that are stuck to the bottom of the pan. Cook for a minute or two and add your stock and mustard. Bring to a boil and turn down the heat to low and cook for about 10 minutes. Taste and adjust flavor using salt, pepper, balsamic vinegar and Worcestershire sauce.
4. When you are ready to serve, heat the broiler to high and toast the bread on both sides until golden brown. (Bread can be toasted a day in advance and stored in airtight container. Be sure to cool bread first.) Pour the hot soup into oven proof bowls. Float a slice of bread on top of the soup. Put a quarter cup of gruyere and 2 T grated parmesan on top of each slice of bread. Pop it in the oven several inches below the broiler and melt cheese for 2-3 minutes until brown and bubbly.* |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 mins prep plus 1 hour cook time |
Personal
Notes: |
Personal
Notes: A Christmas dinner favorite at the Gladding home for many years.
You can't rush great onions. And you need the right pot. Use something large, heavy and substantial. Do not use a non-stick pan. Non-stick pans will not caramelize. My favorite pan for caramelizing onions is my Le Creuset Dutch oven, but you can also use a well-seasoned cast iron skillet or a heavy-gauged stainless steel pan.
The time to caramelize will vary depending on a variety of factors including: the age of the onion, the heat of your burner and the gauge of your pan. You will know they are done when they taste sweet and wonderful.
You can use red or white wine, and chicken or beef stock. I prefer to use red wine and a 2:1 ratio of chicken to beef stock, but this is all a matter of preference, or what you have on hand.
You need to use a proper French onion soup bowl that will withstand the heat of the broiler OR
*If you don't have proper bowls, melt the cheese on the bread on a baking sheet and then top each soup bowl with a melty piece of cheese and bread. Still yummy and you don't have to scrape the melted cheese when washing the dishes!
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