It’s the holiday season and there’s no better way to celebrate it then with a hardy, rich, soul warming soup. And that’s exactly what a traditional French Onion Soup is; soul warming. This is a repost from over a year ago that I had to remake and reshare. One of my favorite recipes in my book.
I am a French Onion fanatic, any restaurant that serves it I have to try. I’ve had some amazing ones and I’ve had some that made me want to rethink my obsession. I’ve taken a few of my favorites and tried to perfect this lovely soup. Here’s my simple yet delicious take on it.
I consider myself a French Onion Soup connoisseur. Every restaurant I go if it’s on the menu, I get it. My favorites: Sullivan’s Steakhouse in Anchorage, Alaska and its contender from Pearl Cafe in Missoula, Montana. Those were my favorites, until the day I discovered I can make it better.
That was the day I stopped ordering this out and started making it at home all the time. Just kidding, I still order it everywhere like it’s going out of style.
In a large pot heavy bottomed pot, melt the butter and add the olive oil over medium heat.
Add the sliced onions to the pot.
This may seem like a lot of onions but trust me it all cooks down to almost nothing but delicious flavorful caramelized goodness.
Cook the onions over medium heat and frequently stir to caramelize the onions. Season the onions with salt and pepper. The salt will bring out the sugars and help caramelize.
Low and slow that’s all you need to remember in this process. It’s slow, but oh so worth it.
This takes about 30 – 40 minutes.
This is the beautiful golden color you want. The more color, the more flavor.
Once the onions are browned and caramelized add the garlic and chopped thyme, cook until fragrant, about 30 seconds. Add the flour and stir. Keep stirring the flour in until the flour taste is cooked out, about 2 minutes.
Now get these beautiful onions drunk.
Turn heat down to low and add the red wine, white wine and cognac, stir to deglaze the pot. Scrape up any brown bits on the bottom of the pot. Cook alcohol until reduced, about 2 minutes. Add the beef stock, bay leaves, and season soup with salt and pepper. Bring to a boil and reduce to a simmer. Simmer for about 20-30 minutes. Take out the bay leaves and discard.
So now for the fun part.
Preheat your oven to broil. Lay your sliced French bread on a sheet pan and drizzle with a little olive oil and season with salt and pepper. Broil for a few minutes until toasted. Remove from oven.
Ladle the soup into 8 ramekins. Place a slice of toasted crostini on the soup and top with grated Gruyere cheese and grate parmesan on top.
The more the better!
Place all the ramekins on a sheet pan. Place in the oven under your broiler, broil until the cheese is melted and golden brown.
Perfect for a crowd, so delicious for the holidays!
Savor and Enjoy!