in Appetizers, Dinner, Lunch, Recipes, Vegetarian

Onion Soup

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Onion Soup

Is there any dish more comforting than this wonderful cheesy French onion soup? Caramelized onions and beef broth blend into a luxurious blend in this classic French dish.

Ingredients:

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  • 6 Onions Walla Wall Sweet, sliced in 1/4” pieces
  • 2 1/2 Cups Beef Broth
  • 3 Tablespoon Butter unsalted
  • 1 teaspoon salt
  • 1/2 teaspoon Brown Sugar
  • 1 Clove Garlic
  • 2 Cups Water
  • 4 Cups Chicken Broth
  • 2 Tablespoons Worcestershire sauce
  • 6 Sprigs Thyme fresh
  • 1 Bay Leaf
  • 2 Cups Gruyere Cheese shredded
  • 1 Tablespoon Parmesan Cheese Shredded
  • Baguette sliced

Instructions:

  1. Preheat the oven to 400 degrees and coat a large Dutch oven with a nonstick spray inside the saucepan to help release the onions.
  2. Add the butter, salt, garlic, and brown sugar, then add the onions. Cook for 1 hour with the lid covered (use aluminum foil if you don’t have a lid), then remove the pot from the oven, flipping the onions making sure to scrape any browned bits from the bottom of the pan.
  3. Place them back in the oven and continue to cook until golden, for another 1½ hours, making sure to flip and scrape again after 1 hour.
  4. Remove the saucepan from the oven and place over medium-high heat until the soup boils.
  5. With the lid closed, slowly saute the onions until everything begins to turn brown and all liquid has evaporated about 6 minutes. Stir 1/2 cup water at a time, allowing the water to evaporate each time. Continue chopping bowl, adding a little water, this time 1/4 cup, glazing, then final 1/4 cup and sauteing until onion is dark brown. Add in Worcestershire and deglaze one last time.
  6. Add remaining water, broth, thyme sprigs, bay leaf, and salt. Raise the heat to high and leave everything on low heat. Lower the pot and cover for 30-60 minutes. Remove all herbs and season with salt and pepper to taste.
  7. Preheat the oven to 400 degrees and put the slices of bread on the pan, then remove them to the oven to pre-break the bread.
  8. Turn the oven over to the grill and position the rack higher than the items, leaving room for soup pots. Add soup to a bowl, cover with bread, and sprinkle with cheese.
  9. Put it under the grill until it melts and leaves it outside the oven for 5 minutes, then enjoy