Yellow/White Onions, chopped (enough to fill dutch oven)3 bags approximately
1 TBSP olive oil
salt,
1/4 cupwhite wine vinegar
1 TBSP flour
4 cups beef stock or beef broth
Herbs (3 sprigs thyme, 3 sprigs rosemary, 3 bay leaves)
French bread cut into bowl shaped slices, toasted
Chesee to broil on top of bowls of soup (provolone, gruyere, or comte)
Instructions
Heat olive oil and butter in large dutch oven
pot over medium high heat.Add onions to pan,
the pan should be very full. (it will reduce
considerably) Cook onions down stirring
frequently, this will take an hour or more
depending on the size of your dutch oven. The
onions will caramelize into a nice brown color
and have a thick consistency.Us, e white wine
vinegar to deglaze the bottom of the pan, make
sure you work the browoned bits back into the
soup base. Stir flour into the onions and cook
for 1 minute. Add beef stock or broth and
bring to a boil, then reduce heat and simmer.
Tie your choice of herbs into a bundle and add
it to the soup. continue to simmer for 20
minutes.
Set oven to broil. Portion soup into oven safe
bowls or ramekins. Float a slice of bread on
the top of soup, Grate your choice of cheese
(or if using slices, place a slice) on the top
of the soup. Cheese will be slightly melted
and slightly browned in spots.
SERVE
Originally Submitted
1/31/2021
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