French Onion Soup
4 large yellow onions
1 1/2 cups butter
1 generous cup dry white wine
4 cups (1 quart) low-sodium beef broth
4 cups (1 quart) low-sodium chicken broth
3 tablespoons fresh thyme leaves
4 to 5 dashes Worcestershire sauce
2 cubes of beef bouillon
2 cloves garlic, minced
Croutons:
Several thick slices French bread or baguette
Olive oil, for drizzling
8 ounces Gruyere cheese, sliced thick
For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes. It simmered/was on low for a few hours after it was done based on my time frame and when people came over - so I added a pinch of salt and 2 beef bouillion cubes to enhance the flavor because it had been simmering for so long.
For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted. I have to admit. I was the only one of the 10 of us that did this.
Several thick slices French bread or baguette
Olive oil, for drizzling
8 ounces Gruyere cheese, sliced thick
For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes. It simmered/was on low for a few hours after it was done based on my time frame and when people came over - so I added a pinch of salt and 2 beef bouillion cubes to enhance the flavor because it had been simmering for so long.
For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted. I have to admit. I was the only one of the 10 of us that did this.
We tend to do things family style around here. I had a big pot of French Onion soup on the stove with 6-8 oz mugs and a 1 TBSP ladle adjacent. I put several cheeses out (gruyere, swiss, provolone, havarti) and a huge tray of croutons out. Everyone made their own the way they wanted and everyone was happy. My kind of party.
My kids liked theirs served in the mugs with the cheese on top of the hot soup topped with a crouton. Several of our guests tore up the croutons and added them into the soup before adding the cheese to let it melt.
The BEST THING about making French Onion Soup at home is that you don't have to be embarressed about the mess!!! AND French Onion Soup is SO INEXPENSIVE to pull off for a crowd - you just need time.
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