Hey COOK-es,
Chef J. LeAnn here with another amazing recipe :)
If you currently live in the Midwest, you know that this is the time where the seasons begin to blur between Winter and Spring, leaving us guessing if today is the day to break out the khakis and sandals or if we need to bundle up in a big winter coat and boots.
It's the same with planning dinner. No one wants a hot soup on a hot day, or a cold sandwich on a cold day. Well today, I have a classic recipe for you if you are still trying to figure out the Midwest weather.
Today, I'm going to give you the recipe for French Onion Soup!
A Little History (but not too much...)
French Onion Soup is a classic soup that goes as far back as the Roman Empire. Onion soups were considered a “poor person’s meal” during the Roman Empire as onions were the easiest food to grow at the time. By the time the 18th century came around, onion soups had gone through many changes. In France, it was made with onions, beef broth, and croutons. Over time different types of breads have been added to the recipe. The recipe I will give you all today will call for French bread, and is typically used in most restaurants.
So let me help you bring the restaurant to your home today!
Classic French Onion Soup
Recipe Yield: 2 quarts | Prep Time: 25 minutes | Cook Time: 45 minutes
Photo by Laura Paredis: https://www.pexels.com/photo/close-up-of-a-meal-26424747/
(This picture is for inspiration only. J.LeAnn's Cooking Experience, LLC does not claim the rights to this photo.)
Ingredients
- 5 pounds of Yellow Onion, thinly sliced
- 4 fluid ounces of Clarified butter or olive oil
- 2 quarts of Beef Stock
- 2 quarts of Chicken Stock
- 1/2 ounce of Thyme
- 4 fluid ounces of Cooking Sherry
- Toasted French bread slices, for garnish
- Grated Gruyere Cheese, for garnish
Chef's Tip: If you don't have Cooking Sherry, use dry white wine. If you want a non-alcoholic version, use a mixture of equal parts Apple Cider Vinegar and Water. For this recipe for example, you would use 2 fluid ounces of ACV and 2 fluid ounces of water.
Instructions
- Sauté the onions in the clarified butter or olive oil over low heat in a large pan, careful not to burn them, but the let them caramelize.
- Deglaze the pan with 4 ounces of beef stock, then continue to cook the onions until they are nearly dry. Repeat this step until the onions are a dark, even brown.
- Add in whatever beef stock is left over, as well as the chicken stock and the thyme.
- Bring to simmer and let it cook for 20 minutes. Add in salt and pepper (and other seasonings you wish) along with the cooking sherry (or substitute.)
- In an oven-safe bowl, pour in the soup and place a slice of French bread on top, along with a thick layer of grated Gruyere cheese.
- Place your bowl or bowls on a baking sheet or deep pan and broil until the cheese is melted.
- Serve and enjoy!
Chef's tip: If you aren't sure as to how to broil just yet, you can place the bowls of soup in the oven at 400 degrees F for 15-20 minutes, or until the cheese is melted.
I want to know how this recipe worked for you!
Leave a comment below!
"A Guide to Flavor" is coming THIS MONTH! Make sure you get first in line when you Become an official COOK-e!
Until next time,
Happy Cooking!
~J.P.~
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