French Onion Soup. One of my favorites. Deep-rich broth, caramelized onions, crusty french bread croutons, melty cheese all wrapped up in one little bowl. Mmm Mm mmm. Serve on its own or with a homemade Caesar salad - yum!
Ingredients:
- 4 Large onions (I do 2 white and 2 Spanish)
- 4 cloves garlic
- Tbsp thyme plus more for garnish
- 4 tbsp butter
- 1 teaspoon salt
- 4 cups beef broth
- 3 cups chicken broth
- 1/2 cup white wine (Chardonnay or Sauvignon - buy a good one you want to drink)
- 1 tbsp Worcestershire
- 1 quick pour Brandy liquor (so around 1 tbsp)
- French baguette
- Parmesan
- Slices of provolone or gruyere cheese (1 to 1&1/2 slices per ramekin)
- Salt & pepper
- Garlic Salt
- Butter and EVOO for baguette slices
Directions:
Preheat oven to 350 degrees
1. Melt butter in dutch oven or large soup pot.
2. Add the onions and teaspoon of salt on medium-low heat -- mix to coat -- and begin to soften and caramelize the onions. This takes time - about 30 minutes. They should be brown, tender and almost sticky. Be sure to stir frequently. The salt helps this process so do not skip.
3. Once caramelized - add the garlic, cracked black pepper and thyme then stir.
4. Add the Worcestershire, white wine, brandy, chicken and beef broth then some salt and pepper to taste.
5. Put the lid on and simmer for about 20 minutes - be sure to stir a couple times. (Also -try the soup to make sure the seasoning is right).
6. While the soup is simmering - bring out the cheese so it can get to room temperature. and let's prepare the croutons.
7. Cut 2 slices of french bread per ramekin (make sure they fit). Line a baking sheet with foil - and put the slices on the sheet pan. Spread some butter on them then add garlic salt, pepper, and Parmesan cheese. I also like to add a little olive oil over them too -- this just helps to further brown the croutons and get them crunchy.
8. Bake these for about 7-10 minutes - check on them about 6 minutes in.
9. Take them out and set aside -- turn the oven to broil (I like to put the rack a little closer to the top).
10. Now we are ready to build -- take your bowls and ladle in the soup.
11. On top of the soup, lay two croutons then a slice of cheese to cover the croutons then add some grated parmesan on top of the sliced cheese for a little extra somethin'-somethin'. Finally - add some cracked black pepper on top.
12. Put the soup bowls on a foiled baking sheet and put under the broiler. Do not walk away -- wait by the oven and watch - this happens within just a few minutes.
13. Remove and they should be beautiful golden brown and bubbly. Garnish with a piece of thyme.
Be patient and wait a few minutes before you enjoy this amazing soup - you don't want to lose your tastes buds - it's hot!!
xoxo Chef Em
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