What do I think of at holiday time when it comes to soup? French Onion soup, hands down. I love the rich taste of the caramelized onions, red wine and rich beef broth. Top it with a thick piece of toasted crusty bread topped with ooey, goey melted Gruyere cheese, nothings better.
I always seem to make it for Christmas, but only occasionally make it for Thanksgiving. As not everyone likes French Onion soup, this year, I made two soups, to try and keep everyone happy.
There is nothing like French Onion soup, and this recipes is my favorite.
- 14 c. red, white & yellow onions, thinly sliced
- 4 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp sugar
- 1-1/2 c. red wine (or 2 c. red wine if not using the sherry)
- ½ c. sherry
- 6 Tbsp flour
- 2-1/2 qt beef stock (or 4 qt all beef stock)
- 1-1/2 qt chicken stock
- ¾ lb. Gruyere cheese
- 1 - Baguette, cut in to thick slices and toasted
- In very large heavy stockpot or dutch oven, over medium heat, add extra virgin olive oil and butter. When butter is melted, stir in sliced onions and garlic. Cook until translucent; about 10 minutes. Stir in salt & sugar and cook for about 45 minutes, or until caramelized and dark walnut color. Adjust heat to medium high and add wine and sherry stirring until reduced and slightly syrupy; about 1-2 minutes. Stir in flour and cook for 2-3 minutes. Add stock & cook on simmer for approx. 1-1/2 hours.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Toast until lightly browned. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- You can also ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Adapted from Julia Child’s “The Way to Cook”.