French Onion Soup
This French Onion Soup recipe is mouth-watering! Perfect for a dinner party, it is great if you need to cook for a crowd. Growing up, our Dad would cook this all the time around the holidays or even on a chilly night in the fall. One of my personal favorites, I would sneak into the fridge every night and steal some leftovers. I must admit, I had it for breakfast a few times as well.
- 2 1/2 pounds yellow onions, halved, and sliced thin (8 cups)
- 1/4 pound unsalted butter (1 stick)
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy
- 1 1/2 cups good dry white wine
- 2 quarts homemade beef stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Baguette, sliced
- Gruyere cheese
- Kosher salt and ground black pepper to taste
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 3 minutes, or until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef stock plus salt and pepper. Bring to a boil, then simmer, partially covered, uncovered for 30 minutes. Remove the bay leaf and salt and pepper to taste.
- Fill flame/oven proof soup bowls with soup, leaving 1/2 inch to 1 inch room at the top. Place 2-3 baguette slices on top of the soup and cover with grated cheese. Broil until lightly browned on the surface.
Yields: 4 to 6 servings