French Onion Soup!
Delicious French Onion Soup. This is the original recipe, though I switched out the butter for Earth Balance :)
- step 1Ingredients
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 2.5 pounds thinly sliced yellow onions
- 1 teaspoon salt
- 3 Tablespoons flour
- 8 (2 quarts) cups light beef stock, hot
- 1 cup dry red wine (I used a cabernet sauvignon)
- 1 bay leaf
- 1/2 teaspoon sage
- Salt and pepper to taste
- thickly cut slices of French bread or baguette, toasted well
- 1.5 cups or more, grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)
First you caramelize the onions.
Melt butter and oil in a heavy 4 quart deep, wide pan. Add onions and toss to coat. Cook over low-medium heat, flipping onions occasionally, about every 10-15 minutes. When onions are tender and translucent, raise heat to medium high and stir in salt.
Cook for about 30 minutes, flipping/stirring often until onions turn golden brown.
Add wine...and while you're at it, drink a little, too.
Add 1 cup wine to onions. Stir, making sure to scrape the pan as it deglazes. Cook for about 5 minutes, until wine is reduced.
Next, the broth.
Add onion mixture and a bay leaf to stock, stir in sage and keep at a low simmer for an hour. Season with salt and pepper to taste.
Top with croutons and cheese and finish in oven.
At serving time, toast slices of bread in a 350Âº oven until hardened. Ladle soup in individual bowls or crocks or into a casserole dish. Float toasted bread on top, sprinkle generously with cheese. Either broil for a few minutes to melt and toast cheese or bake at 350º for 15 minutes.