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French Onion Soup

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Course: Appetizer, Soup
Equipment Method Notes

Equipment

  • 6 to 7 large onions
  • butter/oil
  • 4 litres beef broth
  • 1 tbsp worcestershire sauce
  • 1/2 c cooking sherry
  • salt
  • pepper
  • 2-3 bay leaves
  • swiss or gruyere cheese
  • baguette or large croutons

Method
 

  1. Peel onions. Slice thinly.
  2. In a large pot heat the oil and add the sliced onions. Caramelize -- this will take at least 30 to 45 mins. Be sure to keep an eye on to not scorch or burn the onions.
  3. Once caramelized, season with salt and pepper. Add worchestershire, sherry and bay leaves. Add beef broth.
  4. Simmer for about 1 hour.
  5. Add croutons or chunks of baguette to the bottom of an oven proof bowl or onion soup bowl. Fill with soup. Cover with generous portion of cheese.
  6. Broil for 1-2 min until cheese has melted. Serve.

Notes

I use a mandolin to slice the onions for a consistent slice.  
The longer the soup simmers, the darker and more depth and intensity the broth will get.  
When I don't have a bread or baguette to line the bottom of my bowl, I reach for croutons.
I use a combination or regular and low sodium broth.  To add some depth, sometimes I add one or two of beef bouillon cubes. 
Use slice or grated cheese.  The more the better if you ask me.