02 Oct French Onion Soup 03
Posted at 15:49h
in American, Appetizers, Bar Food, Brunch, Dinner, French (Haute’), International, Late Night, Lunch, Soups, Soups & Stocks, Starters
French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes.
Personally, I make about 10 versions, but only 2 or 3 are favorites. Here I'm offering the soup I make at home for 2 to 4 folks. Topped with provolone and parmesan and baked till the cheese bubbles and melts all over the place, this is always a favorite.
| Servings | Prep Time |
| 2 servings | 30 minutes |
| Cook Time |
| 45 minutes |
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French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes.
Personally, I make about 10 versions, but only 2 or 3 are favorites. Here I'm offering the soup I make at home for 2 to 4 folks. Topped with provolone and parmesan and baked till the cheese bubbles and melts all over the place, this is always a favorite.
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Ingredients
- 1 each Onion, Vidalia, sliced Use a large onion and slice it paper thin.
- 4 tbsps. Butter, Salted
- 1/2 tbsp. Olive Oil, Extra Virgin
- 12 ozs. Beef Broth, Low Salt
- 1 oz. Vermouth, Dry
- 1/2 oz. Brandy (Good quality)
- 1 each Bay Leaf
- 1 tsp. Thyme, Dried (and slightly crushed between fingers)
- 4 slices French Bread Toasted, or Croutons
- 6 slice Provolone Cheese Thick Slices
- 1 oz. Parmesan Cheese, Fresh, grated
- 2 tbsps. Parsley, Fresh, chopped
- 1 pinch Sea Salt
- 1/4 tsp. Black Pepper, Course Ground
- 1-1/4 tsps. Paprika
- 1/2 tps. Sugar, Granulated
- 1 clove Garlic, Fresh, crushed
- 1 each Shallot, Fresh, minced Use a small shallot.
Servings: servings
Units:
Instructions
- Heat a large heavy, coverable, sauce pan, and add the Olive Oil.
- Add and melt the butter.
- Add the sliced Onions and Shallots, and sprinkle with the Sea Salt and Sugar, and sauté slowly till translucent.
- Add 1 tsp. of the Paprika, the Garlic, the Bay Leaf, and the Thyme. Stir and cover.
- Continue cooking the Onions, stirring occasionally, until the Onions are deep brown (Caramelized) - about 30-40 minutes.
- Deglaze the pan (with the Onions still in it) with the Brandy, and continue cooking.
- Add the Vermouth and reduce.
- Add the Beef Broth, cover, and bring to a boil.
- Lower temperature, add the Pepper and 1 tbsp. of the Parsley, cover, and simmer for 15-20 minutes.
- Ladle the soup into 2 - 12 ozs. Oven-proof Crocks (or bowls). Float 2 pieces each with French Bread, or Croutons, on the soup, top with 3 slices of Provolone and the Parmesan Cheese; sprinkle with the remaining Paprika.
- Place on a foil-lined baking sheet, and Bake in a very hot over, or place under the broiler, until the cheese is bubbly and browned.
- Sprinkle the top with the remaining Parsley, and serve with a soup spoon.
Recipe Notes
Two things: 1) Beyond a certain point, the Onions will continue to brown and caramelize and probably not burn, so let the Onions caramelize nice and slowly, and to become richer and richer.
2) Don't go cheap on the Crockery... a cheap, or non-oven-proof crock or bowl could break, crack, or even explode in a hot oven or under the broiler.
Enjoy this classic!!
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