classic French onion soup
Featured Pinch Tips Video
- 5 lbs
- yellow or vidalia onions mix it up
- about 1 gallon good beef broth (homemade if possible) low sodium enough to cover fimal product by about 2 inches
- cooking sherry
- provolone or swiss loraine and fontina cheese sliced
- croutons whatever you like
1Start by peeling and slicing onions cut in half from en d to end then start to slice about quarter inch slices from end to end.
2In a large saute pan over medium heat Start to caramelize onions do not add extra fat sugars will come out of the onion takes a little time. Wait until onions are nice and Browned without burning. May take a little practice.
3Put caramelized onions in a large pot then deglaze pan with cooking sherry. Pour liquid into the pot. Repeat process for remaing onions.
4Ed be for us to about 2or3 inches above onions. Bring to be a boil then turn off. In oven safe Super soup bowls place croutons ladle soup plac e bowls on sheet tray to avoid spills put cheese on top and place in 350 degree oven untill cheese is browned. ENJOY!!!!