French Onion Soup
Updated: Aug 20
Warm, cheesy and flavorful, the french onion soup is definitely my favorite soup when I'm looking for a full warm meal on a cold day. Today, we're learning how to make it.
Ingredients (5-6 servings)
50ml Olive Oil
1.25kg Brown Onions
4 Cloves of Garlic
2 Bay Leaves
2 tablespoons Flour
1.5L Beef Stock
12 dashes Worcestershire Sauce
Cut the onions into ~1/2cm thick slices
Heat up a large pot with the oil and butter in medium/low heat
Add the onions into the pot with salt and pepper
Cook these alternating between lid on/off and medium/low heat while moving often until onions are gold brown but still soft (this will result in caramelization without burning)
While the onions cook, slice some bread into half inch thick slices, season them with salt, pepper and olive oil, and throw them in the over at 425 degrees for 15-20 minutes (or until golden brown on both sides) flipping occasionally.
Once onions are golden brown, peel, smash and cut the cloves of garlic in small pieces.
Add the garlic and bay leaves to the pot and cook for a couple of minutes under medium/low heat.
Add the flour and cook the flour out for a couple of minutes until the flour starts getting a golden brown color at the bottom of the pot
Add in the brandy to deglaze the pot and cook the alcohol out for a couple of minutes
Add in the stock and Worcestershire sauce and bring the soup to a simmer.
Taste for seasoning and add salt if needed.
In a bowl, layer the bowl with a first layer of soup, a small layer of shredded gruyere cheese (this layer will hold the weight of the bread), bread and more shredded gruyere on top.
Set the bowl into the oven over broil until the cheese is melted.