French Onion Soup
Ingredients
- 4 Onions Sliced
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 6 cups Chicken Broth
- 1 tsp Better than Bouillon (Beef Flavor)
- 1 tsp Worcestershire Sauce
- 2 tbsp All Purpose Flour
- 1/2 cup Dry Sherry Wine
- 2 tbsp Cognac (Optional)
- 4 oz Gruyère Cheese Shredded
- 6 slices Provolone Cheese
- 1 Bouquet Garni (Parsley, Thyme, Celery, 1 Bay Leaf)
- 1 Baguette Sliced and Toasted
- Salt & Pepper to Taste
Instructions
- Take 4 onions and thinly slice these to speed up cooking time. The type of onions do not matter, but I recommend yellow onions or have fun and try a variety of onions. Melt butter and olive oil together in a large pot over medium heat. Add sliced onions to butter and olive oil mixture. Add salt to extract the juices from the onions.
- Continue to slowly cook onions until they are soft and caramelize. They should appear to be a brown color. Depending on the type of pot you use, this process can take anywhere from 30 minutes to an hour. Be sure to periodically stir your onions so they do not burn at the bottom of the pot.
- As the onions are cooking, begin to prepare the broth. In a separate pot, add chicken broth, Better than Bouillon (Beef Flavor), Worcestershire Sauce, and a Bouquet Garni. A Bouquet Garni is a fancy French cooking term that basically means tie a few herbs together in preparation for a cooking stock or soup. In this recipe, I tied the following fresh ingredients together: Parsley, Thyme, Celery, and 1 Bay Leaf. Simmer ingredients together for around 30 minutes.
- Once onions have caramelized, add flour and stir this for about 1 minute or 2 to get rid of the flour taste. Next stir in dry Sherry wine and use your spoon to remove the brown bits from the bottom of the pot. During this time, your wine will begin to evaporate, and the brown bits at the bottom of the pot will enhance the overall flavor. This process may take around 5 minutes.
- Next, remove the Bouquet Garni from the broth, and pour the soup broth over the onion mixture. Stir and bring mixture to a simmer. Allow ingredients to cook for at least 30 minutes. After 30 minutes, reduce heat, and taste the soup mixture. Add salt, pepper, and 2-3 tbsp of cognac until the desired taste is achieved.
- To prepare for serving, turn on your oven broiler. Take an oven safe dish, and add toasted baguette bits to the bottom, add a layer of shredded cheese and ladle in the french onion soup to the top of the serving dish. On top of the soup, add one more layer of toasted bread, and top with gruyère and provolone cheese. Bake inside of your oven near the broiler for a few minutes until cheese browns and bubbles. Remove from oven and serve hot. Enjoy!
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