Not pretty by any means, but it’s amazingly tasty!
French onion soup balances sweetness, savoriness, and acidity, making it a versatile dish that can be enjoyed as a starter or a main course. It pairs well with a variety of wines and can be modified to suit different dietary preferences (like using vegetable broth for a vegetarian version).
Starting with 6 Yellow Onions, I peeled and chopped these into 1/6th segments.
In a large cast iron pot, I started caramelizing these with a few tablespoons of Olive Oil and a full stick of unsalted butter.
Once golden brown, add a teaspoon of sugar, mix into the onions, and continue to carmelize them until they get a golden brown.
Add some red wine or balsamic vinegar into the pan and deglaze the pot – get all the sticky bits off the bottom. Now, add about 2-3 cloves of minced garlic. Stir well so everything is blended.
Add your soup stock. Here, you can use beef, chicken, or vegetable stock. I added 1-1/2 15 oz of chicken stock
Add your spices, salt, pepper, rosemary, oregano, bay, and thyme. Season to taste…add more spices, depending on your preference.
The longer you can cook this, the more the flavors will meld. I cooked this soup for about 6 hours, adding more chicken stock as needed.
When I was about ready to serve, I heated a small loaf of French bread, took a small block of Gruyere cheese, and shredded it in the food processor,
I sliced the loaf into 4 equal pieces. Ladled the soup into a bowl, laid the bread crust down, sprinkled the cheese and then put the bowls under the broiler. Very tasty.
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