Low and Slow Cooking
One thing that’s certain about me, is that I am a complete onion-addict. I love every variety of onion and I enjoy them in every way, from raw to caramelized and any possible way you can imagine to prepare them. The reason French Onion Soup is so alluring, is the ever so slowly cooked until caramelized, onions. This is flavor building, slow cooking at it’s finest and there is something so rewarding about that, especially in these fast food times. If you love French Onion Soup but think you can only enjoy it out at a restaurant, why not give it a go at home. Here’s my take on How To Make The Best Ever French Onion Soup at Home!
Seriously, this is soup….how hard can it be? Not very hard at all! I promise.
Caramelizing Onions
I make a lot of dishes that start like this, just a ton of very thinly sliced onions cooking long and very, very, low. In fact, the slower you cook your onions, the better they will taste. I call it onion candy. Of course, there are many uses for this most heavenly way of slow-cooking onions. One of the most famous of course, French Onion Soup. If you love onions like I do, try my Onion Pie. Here’s a link to that recipe: https://wp.me/p9KEfL-hK
For this recipe, you’ll need plenty of onions. Some say use Vidalia, they are the sweetest variety but honestly, slow cooking onions in this way, plain old brown onions will work just fine. Start with 4 medium sized onions, peel them, then slice as thinly as possible.
In a large Dutch oven or other heavy bottomed pot, melt 3 tablespoons butter over medium heat. Once melted, add the oil and onions. Reduce the heat to low and cook the onions until they are softened, stirring occasionally, about 15 minutes. Add 1 teaspoon of salt, 1/4 to 1/2 teaspoon of pepper, and 1 teaspoon of sugar.
Continue to cook, stirring occasionally, until onions are deep golden brown and caramelized. Make sure you have the heat on the lowest setting possible. You don’t want the onions to brown, just caramelize slowly. This should take a few hours. The slower, the better. The onions will take on the sweetest flavor and will absolutely melt in your mouth.
French Onion Soup
Once the onions have caramelized, add 1 1/2 cups of dry white wine, such as Chardonnay, Pino Grigio, Sauvignon Blanc, then increase heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Tie thyme and bay leaves into a bundle with cheese cloth and twine. Add 6 cups of beef broth and the herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened, 20 to 30 minutes.
Add 1/4 cup dry sherry, mix to combine. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning with salt and pepper if necessary.
Topping The Soup
Let’s face it, its just not French Onion Soup until you’ve topped it with french bread, oozing with lots of the best melted and bubbling Grueyer cheese. If you don’t have Grueyer, you can use Swiss instead. Both have a nutty, slightly sweet and mild flavor. Grueyer is a little more intense and flavorful than Swiss.
Preheat the broiler. Grate about 4-6 ounces of Gruyere.
Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Remove from the oven, then rub one side of each toast with the garlic clove and set aside.
Place ramekins or ovensafe bowls on a rimmed baking sheet, add the soup. Top each serving of soup with two (or three) garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 6 minutes.
Serve piping hot and enjoy!
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 3 pounds Vidalia or brown onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 1/2 cups dry white wine
- 6 cups homemade beef broth or store-bought low-sodium beef broth
- 10 sprigs thyme
- 2 bay leaves
- 1/4 cup dry sherry
- 1 baguette
- 1 or 2 garlic cloves
- 6 ounces Gruyère cheese, grated (or substitute with Swiss cheese)
Instructions
- In a large Dutch oven or other heavy bottomed pot, melt 3 tablespoons butter over medium heat.
- Once melted, add 1 tablespoon of vegetable oil and all of the onions.
- Reduce the heat to low and cook the onions until they are softened, stirring occasionally, about 15 minutes.
- Reduce heat to the lowest setting
- Add 1 teaspoon of salt, 1/4- 1/2 teaspoon of pepper, and 1 teaspoon of granulated sugar. Continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, about 2 hours or longer if necessary.
- Once the onions are very caramelized, add 1 1/2 cups of dry white wine, such as Chardonnay, Pino Grigio, Sauvignon Blanc, then increase heat to high.
- Cook until almost all liquid has evaporated, 8 to 10 minutes.
- Tie thyme and bay leaves into a bundle with cheese cloth and twine.
- Add 6 cups of beef broth and the herb bundle to pot with onions.
- Bring to a boil for several minutes, then reduce to a simmer, and cook, uncovered, until broth is thickened, about 20 to 30 minutes.
- Add 1/4 cup of dry sherry, mix to combine.
- Remove from heat and whisk in remaining 2 tablespoons butter.
- Adjust seasoning, add salt and pepper if necessary.
Topping The Soup
- Preheat the broiler.
- Cut two to three 1/2-inch thick baguette slices for every serving of soup.
- Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side.
- Remove from the oven, then rub one side of each toast with the garlic clove and set aside.
- Place ramekins or ovensafe bowls on a rimmed baking sheet
- Ladle soup into the bowls.
- Top each serving of soup with two (or three) garlic-rubbed toasts.
- Divide grated cheese among the servings, covering the bread and some of the soup.
- Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 6 minutes.
Serve hot and Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
I am soooo making this for our rainy week! Thanks Karen!
I hope you enjoy it! (And the rain too!)