Recipe Station

To get started, you'll want to gather up your recipe ingredients. A staple on almost every French Onion soup bowl is that delicious baguette slice. Whatever you do… don't forget the baguette. If you're trying to avoid carbs, you're missing out on a thin slice of heaven. So think about that before you walk past the bakery section of your grocery store. If you listen closely, you'll hear it calling your name.

6 big onions. You can use red or yellow (we like to mix it up and use 3 of each). Try weighing them at the store, because you should have roughly 3 lbs worth. Peel them and slice them thinly until you have approximately 10 cups worth.
4 tbs Extra Virgin Olive oil
2 tbsp butter (salted or unsalted is a matter of personal preference)
1 tsp of white granulated sugar
Salt (to taste)
2 garlic cloves, minced
8 cups of beef stock, chicken stock, or a combo of each
1/2 cup of dry vermouth or dry white wine
2 bay leaves
2 tsp of dried thyme (you can also use fresh thyme, but you'll need 4 tsp)
1/2 tsp fresh black pepper
2 Tbs brandy (optional… but it tastes amazing, so think about it)
8 inch French baguette cut into thick slices
1 1/2 cups of grated Swiss Gruyere and a pinch or two of Parmesan Cheese

Is your mouth watering yet? Cause it should be!

Step 1:In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Sprinkle with sugar and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.

Step 2. Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Step 3. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

Step 4. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned.
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Step 5. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.

We can't wait to make this soup again! Seriously, that baguette brings the soup together. It's great without the baguette, but its MAGICALLY when you combine all these ingredients together with that perfectly toasted piece of goodness. If you're serving this to friends and family and want the soup to look extra fancy, you can cut up some extra pieces of thyme and sprinkle it over the top. Not too much! Just enough to look “restaurant fancy” an get your guest to feel special.

Speaking of special, we'd like to give a special thank you to Simply Recipes for providing this glorious French Onion Soup recipe!

Bon Appétit!