French Onion Soup Recipe
The success
of this soup depends largely on the stock you use, and its stock varies greatly
in taste. Depending on your stock, you may need to increase the flavor with
beef broth.
Ingredients
- 1/2 cup red wine
- 1/8 cup tomato paste
- 1 bouquet garni
- 1/4 cup garlic purée
- 10 cups chicken stock
- 1/2 cup sherry wine
- 4 tablespoons canola oil
- 1 baguette cut into 1 inch slices
- 8 slices provolone cheese
- 8 tablespoons butter
- 6 pounds yellow onions sliced 1/4 inch thick with the grain
- 4 tablespoons concentrated beef base
- thyme leaves for garnish
- 2 cups shredded gruyere cheese (optional)
Instructions
First, In a
large Dutch oven or Dutch oven, melt the butter and canola oil over high heat,
then add the onions. Sauté, stirring occasionally until they begin to
caramelize, about 15 minutes. Reduce heat to medium-high and continue to sauté
until onions are dark brown, about 1 hour.
Then, Deglaze
with sherry and red wine and cook until the liquid is almost evaporated. Stir
in tomato paste and garlic puree. Add the bouquet garni, the chicken broth and
the beef base, let it simmer and cook for 45 minutes. Foam butter / foaming
liquid from above and discard. Taste to season and season with salt or pepper.
Remove the bouquet garni.
Pour the
soup into baking bowls and cover with 2 to 3 slices of baguette, then a slice
of provolone cheese and grated Gruyere, if desired. Place the bowls on a baking
sheet and grill 3-4 minutes or until cheese is melted. Garnish with fresh thyme
leaves and serve.
Happy
Cooking Time.
