French Onion Soup [Intro to Cooking]
One of my favorite lunch orders is French Onion Soup. I love the way the croutons taste after soaking up that delicious broth! This was my first attempt at making it at home, and I could not be more pleased. My favorite part? The addition of port wine adds an unexpected layer of flavor, and the scale of the recipe will allow room for your Holiday guests, without breaking the bank!
- 3 lb. yellow onions
- 1.5 sticks of butter
- 1.5 tbsp. salt
- 2 tbsp. garlic, minced
- 2 tsp. rosemary
- 3 oz. wine (any will do, I used port)
- 32 oz. low sodium beef broth
- shredded mozzarella
- shredded swiss
Cook Time: 2 hours
Yields: 8 servings
- Heat butter in a large pot over low heat.
- Thinly slice 3 lb. of yellow onions.
- Combine sliced onions, garlic, rosemary, and salt and saute in butter for about 1 hour, stirring occasionally. When done, the onions should be browning and sticking slightly to the bottom of the pot.
- Add 3 oz. of wine to deglaze the pot, stirring well to break all that flavor off the bottom of the pot. Bring to a simmer and continue to cook for about 20 minutes.
- Add beef broth. Bring to a simmer and cook until heated thoroughly.
- Portion soup into bowls, add croutons and sprinkle the tops with a combination of swiss and mozzarella.
- Place bowls on a flat baking pan and set under the broiler for about 3-4 minutes, or until the cheese has melted and begun to brown.
- Serve immediately, with a warning about hot bowls!
- Throw the onions into the freezer for about 10 minutes before you start slicing to reduce your tears! If all else fails, wear a gas mask.
- The type of wine you use will affect the taste noticeably. I used a port because I wanted a slightly sweet taste. A merlot would also work just as well.
- This recipe is incredibly well suited for a slow cooker. Throw in the onions and seasonings on low before you leave for work. Deglaze and finish with beef broth when you get home.