French Onion Soup
Servings: 4 | Time: 60 minutes
French onion soup is something you either love or are completely turned off by. As a child, I could find the tiniest speck of onion in a sea of tortilla and cheese, so my love for French onion soup obviously came later in life. Now, I find the crunch of a fresh onion and the sweetness of caramelized onions beyond delicious. This recipe uses chicken base instead of beef base because that’s what I always have on hand. Beef base, stock, or bouillon rarely makes it into my pantry.
Directions
In a large sauté pan add half the oil and half the butter, then heat on a medium high heat.
When the butter and oil are hot, turn the fire down to low.
Add ¼ of the onions, and ¼ of the shallots to the sauté pan.
Cook for 20 minutes until they are soft and beginning to turn brown.
When the onion medley is caramelized, and a light brown color add them to a large soup pot.
With the same pan repeat the first steps from above with another ¼ of the- onions, and shallots.
When the second batch of onions are lightly golden brown add the remaining onions and shallots to the pan.
Deglaze all of the onion medley with the sherry vinegar.
Add the deglazed onion medley to the soup pot, season the onions with salt and pepper.
Pour the water, chicken base, thyme and bay leaf into the onion medley and bring to a boil.
Turn down the fire to simmer, and cover for 20 minutes.
Turn the oven to broil.
Pour the soup into a bowl.
Place two toasted bread slices on the top of each and cover with gruyere cheese.
Broil the soups for 3-4 minutes or until the cheese is bubbling and golden brown.
Serve on a plate and top the cheese with a thyme sprig.
Ingredients
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 cups of yellow onions, halved and cut into ¼” slices
2 shallots, halved and thinly sliced
2 tablespoons sherry vinegar
4 cups water
2 tablespoons chicken base
2 sprigs of thyme + extra for garnish
1 bay leaves
4 slices Gruyere cheese
8 French bread, sliced and toasted
