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.
Pre-heat oven to 425°F. Peel and dice onions - I generally go for a medium-sized dice, but you can also use a rough chop.
2Heat a large oven-safe skillet on your stovetop (Med-High). Pour in the olive oil and stir in the onions until coated in oil. Place 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.
3Move 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).
4Move skillet to a cold burner; pour in the bourbon and vinegar. Move 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.
5Scrape onion mixture into a large soup pot (about 5-6 quarts). Stir in undiluted consommé along with the beef and chicken broths. Toss 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.
Move rack to 6 inches below broiler. Turn on broiler to heat.
Toast both sides of bread slices to a golden brown. Lightly butter one side.
7Ladle soup into oven-safe bowls and place onto a sheet pan.
Place a slice of toasted bread (buttered side up) in each bowl.
Top bread with 1/4 cup shredded swiss and 2 slices Jarlsberg.
8Re-arrange oven rack under broiler, if needed, to accommodate height of bowls.
Broil the bowls of soup until cheeses are melted and bubbly - about 6 minutes.