French Onion Soup

Name: French Onion Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 kilograms large red or yellow onions (about , peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total; 4 Tbsps extra virgin olive oil; 2 Tbsps butter; 1 teaspoon sugar; 1 serving Salt; 2 cloves garlic, minced; 118 milliliters dry vermouth or dry white wine; 2 bay leaves; 1 Tbsp (loose) of fresh thyme (can also use 3 sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste); 1 teaspoons freshly ground black pepper; 2 Tbsps brandy (optional); 8 slices French bread or baguette cut 1-inch thick; 355 milliliters grated Swiss Gruyere and a sprinkling of Parmesan; 2 liters beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

French Onion Soup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 34g of protein, 38g of fat, and a total of 934 calories. It will be a hit at your Winter event. It is a rather expensive recipe for fans of Mediterranean food. A mixture of salt, bay leaves, a combination of the two, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Louis Onion Soup Gratinee – this is a new take on the classic French Onion Soup, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette, and Crockpot French Onion Soup with Cheesy French Toast.

Instructions

Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Pot

Add the onions and toss to coat with the olive oil.

Ingredients you will need

Olive Oil

Onion

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Ingredients you will need

Onion

Increase the heat to medium high.

Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Ingredients you will need

Olive Oil

Butter

Onion

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

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Onion

Sugar

Salt

Add the minced garlic and cook for a minute more.

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Minced Garlic

Deglaze the pot with vermouth:

Ingredients you will need

Vermouth

Equipment you will use

Pot

Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

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Vermouth

Equipment you will use

Pot

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

Ingredients you will need

Bay Leaves

Stock

Thyme

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Pot

Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.

Ingredients you will need

Ground Black Pepper

Bay Leaves

Salt

Add brandy if using.

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Brandy

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

Ingredients you will need

French Bread

Toast

Soup

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Baking Paper

Aluminum Foil

Oven

Frying Pan

Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).

Ingredients you will need

French Bread

Olive Oil

Baguette

Put in the oven and toast until lightly browned, about 5 to 7 minutes.

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Toast

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

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Gruyere

Parmesan

Cheese

Equipment you will use

Oven

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

Ingredients you will need

Toast

Soup

Equipment you will use

Ladle

Bowl

Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

Ingredients you will need

Cheese

Toast

Soup

Equipment you will use

Casserole Dish

Oven

Bowl

Ladle

Equipment

Ingredients

Servings:

1kilograms

large red or yellow onions (about , peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total 4Tbsps

extra virgin olive oil 2Tbsps

butter 1teaspoon

sugar 1serving

Salt 2cloves

garlic, minced 118milliliters

dry vermouth or dry white wine 2

bay leaves 1Tbsp

(loose) of fresh thyme (can also use 3 sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)1teaspoons

freshly ground black pepper 2Tbsps

brandy (optional)8slices

French bread or baguette cut 1-inch thick 355milliliters

grated Swiss Gruyere and a sprinkling of Parmesan 2liters

beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

Recommended wine: Beaujolais, Pinot Grigio

French Onion Soup works really well with Beaujolais and Pinot Grigio. A fruity Beaujolais will complement this soup's rich flavors. If you prefer white wine, try a pinot grigio. The Louis Jadot Beaujolais Villages with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.