French Onion Soup
Baby it’s cold outside! So, tonight we’re having French onion soup 🙂
French Onion Soup
Ingredients
- 3 tbsps butter
- 2 tbsps oil
- 7 small onions
- splash of water
- 1 tsp salt
- 1/2 cup Bourbon
- 2 bay leaves
- 4 cups homemade chicken broth
- crusty bread, cut to fit in bowls, toasted
- 1-2 cups Swiss, Gruyere or Emmenthal cheese, grated
Instructions
- Mince garlic and slice onions as fine as you can. I know that after the 5th onion, slices will tend to get chunkier and that’s ok try your best. I strongly advise you to hone your knife before using so it’s super sharp (regardless, get prepared to cry as if you’ve just seen the Notebook… just let it happen).
- Heat your Dutch oven to medium heat and toss in the butter, EVOO, onions, garlic, salt and splash of water. Stir so that everything is coated and cover with lid for 10 min until onions have soften. Dutch ovens have the ability to retain heat efficiently, which allows for great use of lower heat settings on stove tops. You never want to stir fry on high heat!
- When the water has evaporated, remove the lid, turn heat to medium to medium-low and begin to slowly caramelize onions, stirring frequently until they become golden and almost creamy in texture. This will take about an hour . It’s a slow process but worth it! You want them to slowly caramelize (and not crisp) which will give the soup a nice colour and deep rich flavour .
- When the onions are a deep golden colour and reduced in size, add the Bourbon, bay leaves and chicken broth. I cheated and used Campbell’s no salt broth . Season with salt and pepper to taste and let simmer for 15 minutes.
- Preheat your oven’s broiler. Ladle the soup into 4 ovenproof bowls and fit a slice of toast over each bowl. Sprinkle generously with cheese and pinch of pepper and place bowls onto a baking sheet. Place under the broiler and broil for 2 min until the soup is bubbling and the tops are golden brown. Enjoy!
