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French Onion Soup

Ingredients

  • 3 large white onions sliced
  • 1 half gallon beef broth
  • 2 cups beef bone broth optional
  • 2 cups dessert wine I used Sauternes
  • 2 sticks butter
  • 2 cups shredded Jarlsberg Comte, or Gruyere cheese
  • Sourdough toast
  • Kosher salt and pepper to taste

Instructions

  • In a saute pan over medium high heat carmelize all the onions in the butter using the wine in splashes to deglaze the pan intermittently.  This should take about an hour.
  • In stock pot on medium heat, simmer the beef stock (I used my own) and beef bone broth (my own) and add in the carmelized onions.
  • Heat the oven to 350.  Tear a few slices of sourdough bread into pieces that will fit into your oven safe soup bowls.  Either lightly brush them with a little butter or lightly spray them with oil.  Coat both sides and toast in the oven turning once.
  • When the toast is done, ladle soup into the soup bowls, top with a toasty crouton, and then cheese.  Place the bowls on a baking sheet and heat in the oven until the cheese is melted, about 15 minutes.  Serve straight from the oven.