May I suggest a cheese and ham panini to go with this warm soup… or just a bottle of wine and a baguette. You should have a half a bottle left, or you may have finished making the soup. We don’t judge! Feel free to open another bottle!
Lighting a candle when you chop onions does NOT stop you from crying profusely. LIES, LIES, LIES. Just suck it up buttercup your eyes are going to water. Feel free to grab goggles if you must.
French Onion Soup Recipe
- 8 Onions small to medium sliced
- 1 tbsp Olive Oil
- 3 Garlic Cloves crushed
- 2 tbsp Butter
- 3 tbsp Flour
- 8 cups Beef Broth
- 1 tsp Thyme Sprigs
- 16 oz Dry Vermouth
- Salt & Pepper to taste
- 1 French Baguette sliced
- ½ lb Gruyere Cheese grated
Slice Onions into thin pieces.
Place in a stockpot with Garlic and Olive Oil. Stir Onions intermittently until they start to soften.
Combine Flour and Butter and place into the pot. Combining the flour and butter with a fork helps flour from clumping. Stir until the onions caramelize and thicken.
Add the beef broth, thyme and vermouth. Let simmer on the stove for 20 minutes. Add Salt and Pepper to taste.
Right before serving, place soup in oven-proof crocks. Place a slice of bread in each dish, then top off with a handful of Gruyere Swiss Cheese. Place the soup in the broiler for the cheese to melt.