French Onion Soup

My absolute favorite soup. It may actually be one of my all time favorite foods, period. It’s a special day when I make this, or maybe making this makes the day special? Either way, today’s going to be a great day because of this bowl of pure goodness.

INGREDIENTS

3 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
5-6 onions, sliced thinly
2 Tbsp bourbon
1 1/4 cup white wine
8 cups beef stock
1 bunch thyme
3 Tbsp dry sherry *optional*
1/4 cup Gruyere cheese, grated
2 Tbsp unsalted butter
1/4 cup gruyere, shredded
baguette slices or bread slices

DIRECTIONS

  • Slice onions thinly.

  • Add butter and olive oil to a 6-8 qt pot. Heat until it begins to boil.

  • Add the onions and disperse the salt. Heat over medium heat, stirring occasionally, for 45 minutes.

  • Deglaze with bourbon and white wine. Bring up to a boil and reduce to about 70 percent of total volume.

  • Add beef stock and a bundle of thyme. Simmer for 20-30 minutes.

  • Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified. Season to taste with salt and pepper.

  • Grate gruyere and guoda cheese. Toss together.

  • With oven-safe bowl:

  • Brush ½ in slices of baguette bread with olive oil at 425 F for 5-7 minutes

  • Ladle soup into oven-safe bowls

  • Leave a quarter in of space, place under high broiler 2-3 min.

Appetizers, DinnerMarie KellyMilford Kitchensoup, French onion soup, french, onion, cheese, gruyere, onionsComment