When it comes to rich decadent, comfort food always in my mind comes first the French Onion Soup. With its simplicity, but yet rich flavors it is one of my favorite classic French dishes. The soup can be serve as a first course or as a meal. When it comes how to preparade this decadent soup its very important to know that you need to use really good beef stock and good wine, as well the famous Gruyere Cheese. You can fine so many recipe this days online, but believe me this one will change your taste buds forever.
When it comes to this French classic, what its making it so delicious and decadent is the use of only few ingredient that are good quality. So let started and make you addicted to this classic forever.
You need:
| Yellow Onions | 6 Large | ||||||||
| Garlic | 2 cloves | ||||||||
| Fresh Thyme | 2 sprigs | ||||||||
| White Wine | 2 cups | ||||||||
| Butter | 2- Tbsp. | ||||||||
| Olive Oil | 2 Tbsp. | ||||||||
| Flour | 2-3 tbsp. | ||||||||
| Beef Stock | 5 cups | ||||||||
| Chicken Stock | 1 cup | ||||||||
| Baguette | 1 | ||||||||
| Gruyere Cheese | 1/2 cup | ||||||||
| Onion Powder | 1 Tbsp. | ||||||||
| Fresh Parsley | 2 Tbsp. | ||||||||
| Salt | to taste | ||||||||
| Black Pepper | to taste | ||||||||
Instructions:
Peel and thinly slice the onions. In a large pot or Dutch oven heat the 2 tbsp. olive oil and the butter over medium heat. Add the onions and start to caramelized them. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. I like to add a pinch of sugar to help them to reduce their natural sweetness and helps them to caramelized better. Add the salt and black pepper Cooked them until they became nice brown color. Deglaze the pot with the White wine and scrape the bottom of the pot to get all the flavor let it cooked for a few minutes so the alcohol evaporate. Add the flour and turn of the heat to low so you don’t burn the flour and you cook that row taste of it for about 5 minutes, stirring occasionally.
Add the chicken and beef stock, the seasoning and bring to boil. Turn to simmer and cover the pot and let it cook for 30 -40 mites and the soup gets a thick glacy look. If necessary add more seasoning to taste.
While the soup is simmering, cut the Baguette. Pre heat oven 425 F. Place the sliced baguette on a parchment paper, brushed with butter or olive oil on both sides and put it in the oven. Toasted until nice golden brow. When done remove them and sprinkle on top with shredded Swiss Gruyere Cheese.
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. If you are making a big family Dinner just ladle the soup in a large soup bowl and put the toasted bread with the Gruyere cheese and melted under the broiler in the oven for about 10 minutes on 350 F.
Sprinkle some fresh chopped parsley.
Enjoy!