Sunday, January 30, 2011

French Onion Soup

This is my version of a Tyler Florence recipe. Hope you enjoy!


3 large onions, sliced (I used a combination of red, white and sweet onions - 1 of each)
4 T butter
2 large garlic cloves, minced
1/4 cup balsamic vinegar
1.5 cups red wine
1.5 quarts of beef stock
3 - 5 dashes worcestershire sauce
kosher salt
freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
6 slices of baguette, toasted
1.5 cups shredded gruyere or swiss cheese (I used Sargento's shredded swiss & gruyere cheese)


1. Over medium to medium-high heat, saute onions in butter and extra virgin olive oil until lightly carmelized (this will take a good 30 - 40 minutes). Do not season until onions are translucent (about 10 minutes), once they are, season to taste with salt and black pepper. (A little trick to help the carmelization process -- add 1 teaspoon of granulated sugar once the liquid released from the onions is almost evaporated)
2. When onions are carmelized, add garlic and saute for 30 seconds, until fragrant, then add balsamic vinegar and deglaze bottom of pan.
3. Add red wine and simmer until reduced by at least 1/3 (about 15 minutes)
4. Add beef stock, worcestershire sauce, bay leaves and thyme and return to a boil, then continue simmering for 30 minutes on low heat.
5. Adjust seasoning as needed and ladle into 6 oven-proof bowls or crocks. (Remove bay leaves and thyme stems)
6. Place 1 toasted baguette slice in each bowl and heap 1/4 cup of shredded cheese on top
7. Broil until cheese is melted and bubbly


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