French Onion Soup
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
Instructions
- Peel onions. Slice thinly.
- 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.
- Once caramelized, season with salt and pepper. Add worchestershire, sherry and bay leaves. Add beef broth.
- Simmer for about 1 hour.
- 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.
- 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.