French Onion Soup – Recipe
My husband and I love French Onion Soup. However, lately we have not been able to find one to satisfy our taste. Most of them are very salty, and often time somewhat bitter, as if the onions were browned too much.
I have been searching for a good recipe, so I could make it myself at home, but the ones I have tried just did not compare to our favorite one we used to enjoy upstate New York.
Finally, I came across a recipe which sounded interesting, and the picture Suzy posted of her finished product, just made it that much more irresistible.
Today I tried the recipe (slightly modified) and we just loved this French Onion soup. I did not have the Gruyere cheese on hand, so I shredded some Swiss cheese, and it turned out to be an acceptable substitution.
- 3 yellow onions
- 1 white onion
- 2 red onions
- 3 Tbs Extra Virgin Olive oil
- 1/4 tsp brown sugar
- 2 large garlic cloves , minced (the garlic chopper came in very handy here)
- 6 cups of beef stock (I used beef bouillons)
- 2 cups of chicken stock (I used chicken bouillons)
- 1/2 cup of extra dry Vermouth
- 1 bay leaf
- Salt and pepper, to taste
- 8 slices of French bread, toasted
- 1 1/2 cups of Gruyere cheese, shredded
- Peel the onions, remove stems, and chop coarsely.
- Heat up a medium size soup pot, pour in the oil, and add the onions.
- Saute the onions to a darker golden color, mixing frequently to prevent from sticking and over browning.
- Add the brown sugar, and saute for few more minutes.
- Add the chopped garlic and and saute another minute.
- Use ready made stock, or prepare the beef, or chicken, stock from the bouillons, per package directions.
- Pour stock into caramelized onions.
- Add the Vermouth, and bay leaf.
- Simmer, partially covered, for another 20-30 minutes.
- Remove the bay leaf, and add salt and pepper, to your own taste.
- Please the toasted French bread at the bottom of ovenproof, individual bowls, pour the onion soup over the bread (bread will float to the top).
- Sprinkle 1/4 cup of cheese over the bread.
- Set the oven on low broil.
- Place bowls on a cookie sheet, for easier handling.
- Broil until cheese bubbles and browns slightly, but watch so it does not burn.
- Best served immediately.