French Onion Soup
Christy Rost
| Ingredients: | |
|---|---|
| 3 | tablespoons olive oil |
| 3 | tablespoons unsalted butter |
| 3 | pounds peeled and sliced OSO Sweet® onions (3-4 very large onions) |
| 6 | cups homemade beef stock, or canned beef broth |
| 1 ¼ | teaspoons kosher salt, adjust if using canned broth |
| Freshly ground black pepper | |
| 5 | tablespoons sherry |
| 1/8 | teaspoon Worcestershire sauce |
| 1 | loaf French baguette, sliced and toasted |
| Gruyere or Parmesan cheese, for garnish | |
Heat a Dutch oven over medium heat; add oil and butter. When the butter has melted, stir in onions. Cook onions 10 to 15 minutes; without stirring, until bottom layer begins to brown and caramelize.
Quickly stir onions; reduce heat to low. Cook onions 10 to 15 minutes more, stirring occasionally, until they are thoroughly caramelized and dark brown in color. Do not allow onions to burn.
Stir in beef stock, seasonings, sherry, and Worcestershire sauce. Cover and cook soup 20 to 30 minutes to allow flavors to meld.
To serve, preheat the oven to 350 degrees. Ladle soup into ovenproof bowls or soup mugs and top with a slice of toasted baguette. Sprinkle generously with grated Gruyere or Parmesan cheese. Place soup bowls in a roasting pan filled with 2 inches boiling water and bake until the cheese melts.
Recipe makes 6 servings.
Category: Soups