I grew up eating French onion soup and have made it for years myself. Here is my recipe (well it's really mostly my dad's) that you're welcome to try. It's pretty yummy, if I do say so myself ;)
Here's what you need:
- 2 large onions (I use Vidalia)
- Butter...you definitely need butter for this. One stick of buttery goodness
- Beef stock (6 cups)
- Red Vino (about half a cup)
- Cheese (can be whatever you like)
1. Melt the butter in a large pot...
2. Cut your onions into small slices and add them to the pot. Cook them on low heat. LOW! This is a long slow process. You can add a little bit of sugar to the onions to help the carmelization along if you want. This is the whole key to French onion soup success. It will take about 45 mins or longer.
Yup, they're not ready yet...
Now they are...see how they're soft and golden brown. Yum!
3. Add about 6 cups of beef stock to your pot, the vino and S&P. Bring to a boil, cover and turn the heat down to simmer. Let that baby simmer on the stove for as long as you like. The longer the better so all those flavours can get happy.
4. Do you like your bread on the bottom of the dish or on top of the soup? It's all personal preference.
5. The cheese! The first night we had it with Swiss cheese. Lay a couple of pieces over the top and put the entire dish under the broiler until the cheese is melted and bubbly.
We had it again the next night and used Jarlsberg cheese. Delish!
This is a fresh.fabulous.sophisticated soup that is super easy and yummy. It's perfect to have on a cold day or serve as an appie to company.
Keep it Beautiful.