- ♥
- Zilinski
- Kitchen
French Onion Soup
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Image Credit to Vectorilla
Ever have real french onion soup? It's delicious, and this recipe is as close to the real thing as I have come. I usually enlist a helper with the onions--to dab the tears out of my eyes while I slice and dice. This soup is best served piping hot off the stove, and it is so worth the wait. Credit for this delicious dish goes to Jersey Tomato.
Ingredients
- 4 TBS butter
- 1 tsp salt
- 2 large red onions
- 2 large sweet onions
- 48 oz chicken broth
- 14 oz beef broth
- ½ c. red wine
- 1 TBS worchestershire sauce
- 2 sprigs fresh parsley
- 1 sprig thyme
- 1 bay leaf
- 1 TBS balsamic vinegar
- Salt & pepper
- French bread
- Gruyere cheese
- Shredded asiago
- Paprika
Directions
- Melt butter in large pot over med-high heat. Stir in salt and thinly sliced onions. Cook for 35 minutes, stirring frequently until onions are caramelized and almost syrupy.
- Mix chicken and beef broth, wine and worchestershire sauce into pot. Bundle parsley, thyme, bay leaf in twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally.
- Remove and discard herbs. Reduce heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat while you prepare bread. Preheat oven boiler. Arrange bread slices on baking sheet and broil for 3 minutes, turning once, until well toasted on both sides. Remove from heat. Don't turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each with one slice of bread, two slices cheese, and some shredded cheese. Add a pinch of paprika on top.
- Broil five minutes or until bubbly and golden brown. Serve immediately.
