French Onion Soup
Recipe for delicious French Onion Soup and an update on why there has been a large gap between posts. Enjoy this recipe!
Equipment
- Dutch Oven
- Cutting board
- Measuring Cup
Ingredients
- 5 pounds 5 pounds onions, sliced1 tsp salt4 Tbsp butter1/2 cup Cabernet Sauvignon4 cups chicken broth2 cups beef brothThyme1 bay leaf2 cups water sliced thin
- 1 tsp Salt
- 4 Tbsp Butter
- 1/2 cup Dry Sherry OR Dry Red Wine
- 4 cups Chicken Broth
- 2 cups Beef Broth
- 2 cups Water
- 1 Bay Leaf
- 1 tsp Thyme
Instructions
- Cut the ends off the onion, peel off the outside and then slice them into strips.
- Put the onion, 4 Tbsp butter and 1/2 tsp salt in a Dutch Oven and cook for 1 hour at 350 degrees.
- Stir and then cook an additional 1 1/2 hours.
- On the stovetop, which is why a Dutch Oven is necessary, pour 1/4 cup water into pan and deglaze 4 times for a total of 50 minutes.
- So every 15 minutes or so add 1/4 cup water and continue to cook until a spoon sliding on the pan bottom shows the liquid staying still.
- Deglaze with 1/2 cup dry sherry, or a differed dry red wine.
- After the deglazing, add 4 cup chicken broth, 2 cup beef broth, 2 cup water, 1/2 tsp salt, 1 tsp thyme, and 1 bay leave.
- Simmer for 20 minutes.
- Serve with toasted garlic bread and sprinkle freshly shredded mozzarella cheese on top of the soup.