Hearty French Onion Soup

I’m not very familiar with cooking with alcohol, but it adds a lot of depth to a dish! Plus, the caramelized onions were well worth the wait. They were so sweet and tender! Since this was a school assignment dish, I wanted to make the bread from scratch as well. Finding a soup crock that could go in a broiler was more of a pain than it should have been. 😂

½ cup Clarified Butter

7 cups Sweet Onion; sliced

4 cloves Garlic; minced

½ gallon Beef Broth

2 teaspoons Dried Thyme

1 teaspoon Herbs de Provence

1 large Bay Leaf

½ cup Sherry

2 Tablespoons Brandy

Salt and Pepper to taste

1 small Baguette; sliced to ½” thickness

2 ½ cups Gruyere Cheese; shredded

1 teaspoon Fresh Parsley or Thyme for garnish

  1. Heat a large dutch oven over medium-low heat and add the clarified butter. Once melted, add the onions and cook low and slow until golden brown, stirring occasionally and making sure they don’t burn; about 40 minutes. 
  2. Preheat oven to broil. 
  3. Pour in the broth and deglaze the pan with a wooden spoon or whisk. Stir in the seasonings, herbs, sherry and brandy. Taste and season accordingly. Increase heat to medium-high and bring to a boil.
  4. Reduce the heat to medium-low and simmer for 20 minutes or until the onions are extremely tender. 
  5. Meanwhile, spread a thin layer of butter over the baguette slices and broil until golden brown; set aside. 
  6. Scoop the soup into oven safe crocks and top with the toasted baguette and ½ cup of cheese. Place in the oven and broil for 3 minutes or until the cheese is golden brown and melted. 
  7. Enjoy!

Looking for a main dish? Try one of these!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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