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Soups
French Onion Soup
Ingredients
- 6 large yellow or red onions, thinly sliced
- ½ cup dry vermouth, dry white wine or dry sherry
- ¼ tsp sugar
- ¼ tsp dried thyme
- 1 bay leaf
- 8 cups beef stock
- 2 cloves garlic, minced
- 8 slices french bread, toasted
- 3 tbsp olive oil
- 8 slices gruyere cheese, with swiss cheese as a substitue
Steps
- Sauté the onions in the olive oil in a large, heavy bottomed pan (Dutch Oven), over a medium high heat. Cook them for at least half an hour, until they are well browned but not burnt.
- Add the sugar about 10 minutes after you start the process to help with the caramelizing.
- Add the garlic and cook for a minute. Add the vermouth, wine or sherry, dried thyme and bay leaf. Add the broth when you add the vermouth.
- Cover the pan partially and let the French onion soup simmer for half an hour, to allow the flavors to blend.
- Season with salt and pepper and discard the bay leaf.
- Serve in bowl with toasted bread and slice of cheese.
Soups · Recipe entered by: Greg DeSanto
French Onion Soup
Steps
- Sauté the onions in the olive oil in a large, heavy bottomed pan (Dutch Oven), over a medium high heat. Cook them for at least half an hour, until they are well browned but not burnt.
- Add the sugar about 10 minutes after you start the process to help with the caramelizing.
- Add the garlic and cook for a minute. Add the vermouth, wine or sherry, dried thyme and bay leaf. Add the broth when you add the vermouth.
- Cover the pan partially and let the French onion soup simmer for half an hour, to allow the flavors to blend.
- Season with salt and pepper and discard the bay leaf.
- Serve in bowl with toasted bread and slice of cheese.