french onion soup - mw
I adore French onion soup. I've ordered it in many a restaurant only to be semi-disappointed in one way or another. So... I recently revamped my recipe to cook the onions in the oven (due to a video lesson I saw elsewhere). The beefy flavor is boosted by using condensed consommé. I've used a bit of Kentucky Bourbon to deglaze the pan and get all that rich flavor from the bottom of the pot, too. Hope you enjoy the soup like we do.
Blue Ribbon Recipe
Ooh... if you love French onion soup, you'll adore this recipe. It's divine! It has a velvety beef flavor with a sweet caramelized onion aroma. The ooey, gooey Swiss cheese and tender bites of French bread melt in your mouth. It's well balanced and rich in flavor. There are a few steps to this recipe, but it's worth it. The result is a flavorful and heavenly French onion soup.
Ingredients For french onion soup - mw
- SOUP
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1/4 colive oil
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6 lgyellow onions
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2 Tbspsugar
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3 TbspMakers Mark or Wild Turkey bourbon
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1 Tbspapple cider vinegar
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2 cancondensed beef consommé (10 3/4 oz)
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4 cbeef broth (low fat, low sodium or homemade)
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4 cchicken broth (low fat, low sodium or homemade)
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2-3 sprigthyme
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salt and ground black pepper, to taste
- TOPPING
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8 sliceFrench bread (cut about 1 inch thick)
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butter
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2 cSwiss cheese, shredded
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16 sliceJarlsberg cheese
How To Make french onion soup - mw
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1SOUP: Pre-heat oven to 425°F.
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2Peel and dice onions. I generally go for a medium-sized dice, but you can also use a rough chop. -
3Heat a large oven-safe skillet on your stovetop (med-high). Pour in the olive oil and stir in the onions until coated in oil.
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4Place skillet into the preheated oven. Cook onions in the oven for about an hour or so - stirring every 15-20 minutes - until onions are tender and starting to brown.
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5Move skillet back onto the stovetop. Sprinkle onions with sugar. Continue cooking and stirring the onions over medium heat until they begin browning and sticking to the bottom (this takes about 5 - 10 minutes).
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6Move skillet to a cold burner; pour in the bourbon and vinegar.
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7Move skillet back to the hot burner and bring contents to a boil while using a wooden spoon to scrape the brown bits from the bottom.
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8Scrape onion mixture into a large soup pot (about 5-6 quarts).
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9Stir in undiluted consommé along with the beef and chicken broths.
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10Toss in thyme sprigs. Bring to a boil, skimming foam, as desired. Reduce heat to low, cover and simmer for about an hour. Add salt and pepper, to taste.
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11TOPPING: Move rack to 6 inches below broiler. Turn on broiler to heat. Place bread slices on a baking sheet.
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12Toast both sides of bread slices to a golden brown.
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13Lightly butter one side.
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14Ladle soup into oven-safe bowls and place onto a sheet pan.
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15Place a slice of toasted bread (buttered side up) in each bowl.
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16Top bread with 1/4 cup shredded Swiss.
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17Then top with 2 slices Jarlsberg.
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18Re-arrange oven rack under the broiler, if needed, to accommodate the height of bowls. Broil the bowls of soup until cheeses are melted and bubbly - about 6 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
