French Onion Soup
Servings: 6
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.
Notes
Tip: Trader Joe’s has a great Swiss/Gruyere shredded blend but if you can’t grabthat I picked up a block of Swiss and Aged White Cheddar w/Parmesan notes fromTarget and shredded the cheese myself.
The process of cooking onions on medium-low heat, stirring occasionally, until deep golden brown is considered caramelization. Caramelization is a slow process to develop the natural sugars within coaxing them out and transforming your food into a gold brown color.