After enjoying the luscious french onion soup at The Meritage this week, I challenged myself to recreate it at home. Here’s what I discovered; the onions smell so great during the caramelization phase that I rush the rest of the process thereby not achieving that yummy rich broth flavor that a slow simmer gives. How do I know this? I tasted the soup every 30 minutes and continued simmering it on low until it reached a beautiful rich brown color and tasted super sweet. Yippee I did it!!! Here’s my updated recipe and one from one of our “Taste-buds,” Jill from Wisconsin. Thanks for sharing Jill!
DeeAnn’s Updated French Onion Soup recipe: Serves 4-6
6 large Vidalia Onions, peeled, cut in half and thinly sliced
1-2 tblsp. Olive Oil
2 -3 tblsp. Unsalted Butter
2 Cloves of Garlic, finely minced
8 cups of Beef Stock
1/2 cup of White Wine
1 large Bay Leaf
1/2 tsp. dry Thyme
Kosher salt and pepper to taste
4 Tblsp. Cognac
8 Baguette slices, toasted
1-1/2 cups of grated Gruyere cheese
Directions: Add olive oil and butter to a large dutch oven, saute the onions on medium heat until they are caramelized, about 30-40 minutes. If you’re not using Vidalia or Walla Walla onions, add a pinch of sugar halfway through the process.
Add the garlic and saute for 1 minute. Then add the beef stock, white wine, bay leaf and thyme. Cover and simmer on low heat until the flavors have blended, it may take up to 2 hours! Keep tasting every 30 minutes until you the broth has become super dark brown and you can taste the sweetness from the onions. This is very important, you can have a “good” tasting soup in about 40 minutes but an “incredible” tasting soup after 2 hours of slow simmering. Once you achieve the rich taste, add the cognac and let soup rest while you toast the baguette slices.
Toast the baguette slices and place one slice in each bowl. Remove the Bay Leaf from the soup and fill your soup bowls about 3/4 full. Top with as much cheese as you like. The baguette will float to the top of the bowl. Place all the bowls on a sheet pan, place under the broiler until the cheese melts. Enjoy!
Jill’s French Onion Soup Recipe: Serves 4-6
1 Tblsp Olive Oil plus 1 Tblsp. unsalted butter
2 Yellow Onions, peeled, cut in half and sliced thinly
1 Leek, cleaned, and thinly sliced
1 cup white wine (to deglaze the pan)
1 tsp sugar
1/2 tsp dried Thyme
3 cups Beef Stock and 3 cups Chicken Stock
1 cup grated Gruyere cheese
8-12 Baguette slices, toasted
Kosher salt and Pepper to taste
Directions: In a large saucepan, over medium high heat, melt the butter and olive oil. Add the onions and the leek and stir until caramelized about 15 minutes. Add the wine and stir to deglaze the pan. Add the sugar and dried thyme and bring to a boil, stirring occasionally until the onions are soft, about another 10 minutes. Taste and add salt and pepper if needed.
Add both the beef and chicken stock, bring back to a boil. Reduce the heat to low and simmer for about 15 minutes, with the lid on.
Toast the baguette slices and place in the bottom of each bowl. Fill with the soup, top with some of the grated cheese and place under the broiler until the cheese melts. Serve immediately. “I hope you like it, it’s become one of our Friday night dinners at the cabin.”
If you’d like to submit a recipe, send it to me at firstname.lastname@example.org I’d love to share your creations with the Unleash Your Inner Foodie community!