French onion soup is delicious, simple to make and comforting. You can’t ask for much more in a meal. The soft, sweet, caramelized onions in a savory beef broth topped with melted gruyere cheese and toast provides your taste buds with numerous textures and flavors. This is one of my favorite soups.
I made this soup for my husband for Valentine’s Day, hence the heart shaped toast. :)
French Onion Soup RecipeAdapted from Ina Garten
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
3/4 cup medium-dry sherry
1 1/2 cups good dry white wine
6 cups beef stock
2 cups vegetable stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
6 slices of bread
2 cups shredded gruyere cheese
In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and vegetable stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
When ready to serve, preheat oven to 425o F. Place bread in a single layer on a cookie sheet and evenly sprinkle gruyere cheese. Place in the oven to toast the bread and melt the cheese. Please one piece of toast on top of each bowl of soup.
1) This soup freezes great for future meals
2) This soup can be made vegetarian by using only vegetable stock.
3) This soup is wonderful topped with the bread and cheese, but if you want to cut that out of the recipe, it will be just as delicious.
4) If you have soup bowls that are oven safe, you can scope your soup in the bowl, top with the bread and cheese and place under the oven broiler to melt the cheese.