French Onion Soup

10 INGREDIENTS • 7 STEPS • 1HR

French Onion Soup

Recipe

4.6

4 ratings

A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!

A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

1HR

Total Time

$2.12

Cost Per Serving

Ingredients

Servings

4

us / metric

5

3 Tbsp

960 mL

Beef Stock

960 mL

Chicken Stock

4 Tbsp

Dry Sherry

1

Baguette

1 Tbsp

4 slices

Provolone Cheese

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

637

Fat

21.2 g

Protein

25.2 g

Carbs

79.2 g

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking Instructions

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step 1

Julienne the Vidalia Onions (5).

step 1 Julienne the Vidalia Onions (5).

step 2

Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.

step 2 Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.

step 3

While onions cook, you can slice the Baguette (1).

step 3 While onions cook, you can slice the Baguette (1).

step 4

Deglaze the pot with 1 cup of the Beef Stock (960 mL), then cook until dry. Repeat 2 more times until the onions are dark brown and have absorbed most of the stock.

step 4 Deglaze the pot with 1 cup of the Beef Stock (960 mL), then cook until dry. Repeat 2 more times until the onions are dark brown and have absorbed most of the stock.

step 5

Roughly chop the Fresh Thyme (1 Tbsp).

step 5 Roughly chop the Fresh Thyme (1 Tbsp).

step 6

Add the thyme, remaining beef stock, and Chicken Stock (960 mL) and simmer for 20 minutes. Add Salt (to taste) and Ground Black Pepper (to taste) and adjust as needed. Add the Dry Sherry (4 Tbsp) and stir to combine.

step 7

Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.

step 7 Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.

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