French Onion Soup is one of those recipes that is pretty basic. There are recipe after recipe after recipe out there with typically just a change of an ingredient here or there. Basically this is my version with what I had on hand. It turned out great but then no matter which recipe you choose from the many out there its hard to go to wrong unless you just really jump off the deep end and do something weird. Personally the family loved it and said it was as good as restaurant so that’s good enough for me.
|French Onion Soup||
- 1/4 cup butter
- 3 pounds yellow onions
- 1 large clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon brown sugar
- 1/2 cup red wine
- 1 teaspoon tomato paste concentrate
- 1 tablespoon worcestershire sauce
- 1 cup chicken broth
- 1 box beef stock
- 1 loaf french bread
- 2 cups shredded swiss cheese
- Slice onions into thin strips. Melt butter and add onions. Cook slowly. (you are carmelizing the onions…don’t hurry the process)
- As the onions start to cook down add the salt, pepper and brown sugar. When almost done add the garlic. Continue cooking until carmelized.
- De-glaze the pan with red wine and simmer for a few minutes. Add the tomato paste and the worcestershire sauce.
- Pour in the chicken stock and the beef stock and simmer for one hour. Remove Bay Leaf
- Fill soup bowl 2/3 full. Top with a slice of french bread. Sprinkle with shredded swiss cheese and place under broiler until melted.
- (This can also be made in the crock pot…just transfer to crockpot and set on low until serving…at least one hour for good flavor)