French Onion Soup
If you are looking for a French Onion Soup Recipe this is one to try!
Equipment
- Soup pot
- knife
- cutting board
Ingredients
French Onion Soup Ingredients
- 6 medium yellow onions sliced thinly I used 4 large and one medium
- 4 Tbsp Olive oil
- 2 Tbsp butter
- 1 tsp sugar
- Kosher salt
- 2 cloves garlic finely chopped
- 4 Cups beef broth
- 4 Cups Chicken broth
- 1/4 Cup White wine vinegar
- 1/4 Cup Cooking sherry
- 1 Bay leaf
- 1 tsp herbs de Provence but you could use Thyme
- 1 tsp Webers Beer Can chicken seasoning
- Slices of French baguette
- 1 Cup grated gruyere cheese
- 1/2 Cup grated parmesan cheese
Sliced baguettes
Instructions
Caramelize onions
- In a 5 to 6 quart pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.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.
- Sprinkle with sugar (this will help to brown the onions better) plus 1 teaspoon of salt. Cook until the onions are well browned, about 10 to 15 more minutes.Add the seasonings at this point. Tip- I used a small burner at first and switched to a larger burner and the onions finally started to turn golden in color.
- Add the minced garlic and cook for a minute more.Tip- Don't overcook the garlic as it will turn bitter.
Deglaze the onions
- Add the white wine vinegar and cooking sherry to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
- Add the stock, bay leaves. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes
- Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
Toast the French baguette slices
- While the soup is simmering, line a sheet pan with parchment paper preheat the oven to 450°F Brush both sides of the French bread or baguette slices lightly with olive oil Toast until lightly browned, about 5 to 7 minutes. Remove from 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.Ladle soup into bowls and add one piece of the cheesy toast.