Posts Tagged ‘best french onion soup’

French Onion Soup

{ March 24, 2011 @ 1:26 am } · { Soups and Stews }
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Man, this stuff is so good.  I always like to test the french onion soup, if they have it, in any restaurant that I go to. I’ve had some pretty disgusting soup, but also some really great stuff…I would suggest the Moose Factory…dangnammit that’s some good stuff….but this soup comes pretty close to high class eats.   I use croutons in this soup because, let’s face it, I’m too lazy to care about that part of it…I’ve already nailed the broth 😉

Ingredients:

  • 4 tablespoons butter
  • 1 teaspoon salt
  • 2 large red onions, thinly sliced
  • 2 large sweet onions, thinly sliced
  • 1 (48 fluid ounce) can chicken broth
  • 1 (14 ounce) can beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • Croutons
  • 8 slices Gruyere or Swiss cheese slices, room temperature
  • 1/2 cup shredded Asiago or mozzarella cheese, room temperature
  • 4 pinches paprika

    • Directions

    1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook, stirring frequently, until onions are caramelized and almost syrupy.
    2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper.
    3. Preheat oven broiler. 
    4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with Croutons, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
    5. Broil 3-5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!