It’s finally here! Our very first blog post. And what better recipe to start off our month dedicated to French cuisine than the classic recipe for French onion soup. This hearty recipe will warm your soul on a cold day or will remind you of that one dish that your loved one always cooked for you as a child. I have provided my own twist to this version. So here goes!
- 3 red onions, sliced
- 2 cloves garlic, chopped fine
- 4 cups of beef stock
- ¼ cup vermouth or dry white wine
- 2 tablespoons bourbon or rye
- 1 bay leaf
- 2 sprigs of fresh thyme
- French baguette
- 3 tablespoons Worcestershire sauce
- 1 cup grated Conte cheese
- 1 teaspoon brown sugar
- Salt & pepper to taste
In a pot, heat 3 tablespoons of olive oil on medium heat. Add the sliced onions and cook, stirring often, until they have softened (About 15-20 minutes). Add 2 tbsp of butter, garlic, bay leaf and salt and increase heat to start browning the onions (Another 15 minutes). Add sugar and continue to cook until onions caramelize and get a good brown color.
Add dry wine to the pot to deglaze the pot. Add the stock and thyme and bring to a simmer. Cover the pot and lower heat to maintain a simmer. Cook for 45 minutes. Add the Worcestershire sauce, salt and pepper for taste. Add the bourbon or rye if available. The soup should be at this point a lovely, fragrant dark brown.
While the soup simmers, slice the baguette and lightly toast in the oven (450 F).
To serve, ladle soup in oven-proof bowls. Top off with a slice or two of baguette and cheese. Broil in oven for 10 minutes until the cheese melts and is lightly browned.
I really couldn’t resist waiting another 10-15 minutes at this point so I got out my propane torch and browned the cheese which is a lot quicker and works equally fine.
Enjoy this warm, hearty soup on a chilly day like today!