French Onion Soup
Servings 8
Equipment
- Large Dutch oven
- Baking Sheet
- Ovenproof Bowls or Crocks
Ingredients
- 2 tbsp butter
- 5 medium red onions sliced thin
- ½ tsp salt
- 6 cups chicken broth
- 1 ¾ cups beef broth
- ¼ cup dry red wine
- 2 sprigs of fresh thyme
- 1 sprig of fresh parsley
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Sea salt and freshly cracked pepper to taste
- Baguette sliced
- Swiss cheese sliced
- Asiago cheese shredded
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onions and 1/2 teaspoon of salt and stir to coat the melted butter evenly over the onions. Cook, stirring often, until the onions are caramelized and syrupy, about 50-60 minutes. Side Note: If your onions get dry, add a few tablespoons of water, as needed throughout the cooking process.
- Add the chicken broth, beef broth, red wine, parsley, thyme, and bay leaf, make sure to scrape up the browned bits on the bottom of the pan. Simmer the soup for an hour.
- Discard the herbs and bay leaf. Add the balsamic vinegar and mix well. Taste the soup and season with sea salt and freshly cracked pepper, to taste.
- Adjust the oven rack to the upper-middle position. Preheat the oven to broil.
- Set ovenproof bowls or crocks on a baking sheet covered in tin foil for easy cleanup. Fill each bowl with soup.
- Top each bowl with 1-2 baguette slices and add a piece of Swiss cheese and a sprinkle of Asiago on top.
- Place into the oven to broil until well browned and bubbly, about 5-7 minutes, making sure to watch carefully so they don't burn.
- Cool for a few minutes then serve. Enjoy.