French Onion Soup

March 9th, 2008 Posted in Recipes |

A classic that isn’t that hard to make. I am not big on making soups, so I was hesitant to try making this one, but it’s not really hard it all.

Ingredients

5 sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 oz. beef consume
10 oz. chicken broth
10 oz. apple cider
bouquet garni (thyme, parsley, bay leaf tied up in cheesecloth)
1 loaf of country style bread (french bread or something like it)
ground black pepper
1 cup gruyere cheese

Recipe

Trim ends of onions, halve lenthwise, remove peel, slice into 1/2 moons
Set skillet to 300 degrees (medium high) and add butter until melted
Add layer of onions and sprinkle with salt
- Repeat layering until all onions are in
Don’t stir for 15-20 minutes (don’t worry about burning)
After 15-20 minues, stir occassionally until dark brown and reduced to about 2 cups
Add enough wine to cover and turn heat to high (wine will reduce to syrup-like consistency
Add consume, broth, cider and bouquet
Reduce heat and simmer 15-20 minutes
Slice bread into rounds that will fit on oven safe bowls.
- Put on baking sheet and broil for 1 minute
Season soup with salt and pepper
Remove bouquet and discard
Ladle soup into oven safe bowls, leaving 1 inch from soup to top of bowl
Place bread on soup in bowl, toasted side down
Top with grated gruyere cheese
Broil until cheese is bubbly, about 1-2 minutes
Remove from broiler and serve (Bowl will be extremely hot)