Originating in France a classic full bodied soup
I was first introduced to French onion soup during my childhood because it was one of my grandfather’s favorite soups. As I’ve mentioned before I’m from Michigan and the restaurant that introduced me to this hearty warm soothing broth based soup was Arnie’s Restaurants. This soup is one that soothes the soul and brings back warm memories while filling your belly.
Jump to RecipeI’ve always wanted to make this soup but have always thought it was too time consuming or made a ridiculous excuse of too busy, too many ingredients too whatever. In fact this recipe has like 5 ingredients and takes no time at all. Actually the longest time spent actively working on the soup is probably the time it takes to sweat and caramelize the onions, about 40 min. Outside of that the rest of the time is inactive and just allowing the flavors to meld together and become one.
We start by caramelizing our onions in a heavy bottom 5 qt stock pot in butter and/or oil, about 40 min until tender and golden in color.
To our onions add the beef stock, salt and pepper as well as sherry or port wine. Allow all ingredients to simmer together for a min of 30 min but one hour is best.
Now while the soup is simmering and all the flavors are coming together, you can prepare the gra·ti·né. Grab a loaf of your favorite French bread and cut into approximately 1 inch thick slices and toast until golden in color.
Place your prepared ramekins/crocks into the oven on low broil until cheese is melted and bubbly. Serve immediately with caution, soup is very HOT!
French Onion Soup
Equipment
- 5 qt Dutch Oven or heavy bottom stock pot
Ingredients
- 2-3 oz Unsalted Butter or good Olive Oil
- 3 lbs Yellow Onion
- 3 qt Beef Stock
- 3 oz Sherry or Port wine
- Salt & Pepper to taste
Instructions
- In a 5 qt Dutch oven, heat 2 – 3 oz of oil and butter over medium heat. Add onions; cook and stir until softened, approximately 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.
- Stir in wine, add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
- Preheat oven to broil Lo. Place French bread slices or croutons on a baking sheet; toss with oil. Toast until brown.
- Place ramekins or crocks on baking sheet. Ladle your soup into ramekins or individual serving crocks, top with slices or large croutons then add the shredded Swiss/Gruyere.
- Sprinkle each crock with a generous amount of cheese and, broil until cheese is melted.