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French Onion Soup

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French Onion Soup

The weather got very cold, very fast!  What better way to warm up than with a steaming bowl of soup, and if it happens to be topped with golden, bubbly cheeseeven better.  It freezes well too, so if you have leftovers put them in the freezer.  Just be sure to reheat the soup by heating it stovetop for 15 minutes at a high simmer.

French Onion Soup

  • 4 Large Spanish onions
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 2 garlic cloves, split in half
  • 1 sprig fresh thyme (leaves only)
  • 2 Teaspoons salt
  • ½ Teaspoon white pepper
  • 2 Tablespoons flour
  • ½ Cup Marsala wine
  • 8 Cups chicken broth
  • 4 Slices rustic bread
  • 2 Cups Gruyere cheese, shredded

Cut the onions in half and then cut lengthwise in half again. Thinly slice each onion across to get a nice even slice.  Discard the root.

Heat the olive oil and butter in a Dutch oven over medium low heat.

When the butter has melted, add the onion, garlic, salt, pepper and thyme. Stir with a wooden spoon or spatula.

Reduce the heat to low and let the onions slowly cook and caramelize, turning every five minutes or so. This step takes patience.  The more the onions cook down the richer the flavor of the soup so be patient.  This process can take up to 30 minutes.

Sprinkle the four over the onions and stir to coat and cook away the taste of the flour.

Add the Marsala wine and deglaze the bottom of the pan for about two minutes.

Add in the chicken broth and cover.

Cook the soup over low heat for 2 hours (stirring occasionally). Be sure to taste the soup for seasoning and adjust accordingly.

Cut the bread into large cubes or croutons (to fit your ovenproof soup bowl or ramekin).

Place the bread on a lined baking sheet and broil until browned on all sides (careful not to burn the bread, this process takes only seconds).

Place a piece of the bread in each bowl; ladle the soup over it filling to almost the top.

Sprinkle a generous amount of cheese on top of the soup and then place the bowls on a baking sheet and pop them under the broiler to melt and brown the cheese.

Serve immediately.

The Elegant Occasion Wine Pairing: White Wine: White Burgundy or Alsace Riesling Red Wine: Beaujolais or Bordeaux

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