Where Local and Global Appetites Collide

French Onion Soup

French onion soup
Image via Wikipedia

This type of soup is my favorite! In high school, I use to work at San Francisco Oven and helped make this daily. I have not made this soup in a couple years because it takes some time, but it is well worth it. I do not have the exact recipe from the place I use to work, so I am going to try a new one.

It is approaching fall and soup is always a wonderful meal once it cools down 🙂

French Onion Soup Recipe

Ingredients

  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 cup of dry vermouth or dry white wine
  • 1 bay leaf
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method

1In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6.

*simplyrecipes.com

Torie Nicholas
bendandsnap244

  1. I love onions. I’ve been watching “America’s Test Kitchen” on TV and they said that ‘how you cut an onion’ does, in fact, change the flavor of it. If you want a milder onion taste, then cut it from pole to pole. Cutting it cross-wise, where you cut through more of the cells layers, opens up more flavor and makes it stronger.

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