French Onion Soup
I’ve made it so many times now, it’s a huge favorite of mine. The key is to have patience with the onions and really let them caramelize (I can show you how here!). It’s funny to see how much sliced onion you have in the beginning and how much it shrinks down as it cooks. The process is fun and easy! The worst part is slicing all of those onions but if you have a mandolin slicer, then you’re done in a snap! -You might as well invest in one now because once you taste this soup you’ll be making it again and again : )
- 6 large yellow onions, peeled and thinly sliced
- 1 stick butter
- 1 teaspoon of sugar
- 2 cloves minced garlic
- 8 cups of beef stock, chicken stock, or a combination of the two (I use 7 cups beef and 1 cup chicken)
- ½ cup cabernet
- ¼ teaspoon of dry thyme
- Salt and pepper
- 6 slices of toasted French bread
- 6-12 slices Swiss Cheese (you can use mozzarella too)
- In a large soup pot, (covered), cook the onions, sugar, and butter on medium/medium-low heat, stirring occasionally.
- Caramelization takes place as the onions cook slowly in the butter. The natural sugars in the onion get broken down, and as this sugar is cooked, it caramelizes, which creates a sweet and rich flavor. YUM!) It will take 2 hours (or more) for them to reach this deep caramel color. The key here is just patience, best to move on to another task while they cook!
- Add the wine an garlic and let simmer for about 10 minutes. Then add beef/chicken stock and thyme. Cover partially and continue to simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
- Turn oven on broiler setting.
- Spoon soup into individual oven-safe bowls. Place a slice of bread on the top of the soup and top with cheese slice. Place in oven for just a few minutes, until top is bubbly and golden brown. Remove, and serve!
- PS- As much as I LOVE French onion soup right after making it..... letting it sit overnight and THEN eating is EVEN BETTER... so feel absolutely free to make it ahead of it and reheat later when ready to serve.