French Onion Soup
Serves 1
Directions
- 1Add butter, oil, salt, pepper, and thickly sliced onions to a wide pot. Cook over high heat, stirring occasionally, until onions are caramelized.
- 2Deglaze the pot with balsamic vinegar and red wine, stirring to scrape up the fond from the bottom.
- 3Add bay leaves and beef bouillon paste to the pot.
- 4Stir in the flour and let it cook off for a minute.
- 5Pour in the beef and chicken stocks. Bring to a boil, then reduce heat and simmer for 20 minutes to marry the flavors.
- 6Ladle soup into bowls, top with crostini and a generous amount of Gruyère cheese.
- 7Place under a broiler until the cheese is melted and browned to your liking.
Ingredients
- 5 whole spanish onion, sliced thick
- 70 g unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 cup dry red wine
- 1 tbsp better than bouillon beef
- 2 tbsp all purpose flour
- 3 whole bay leaf
- 1 carton chicken stock
- 1 carton beef stock
- salt (optional)
- pepper (optional)
- 2 whole crostini
- 1 lb gruyère cheese
Equipment
wide potwooden spoonsoup bowlsbroiler
Tips
- Use a wide pot to speed up the caramelization process.
- Avoid over-caramelizing the onions to prevent a bitter flavor or mushy texture.
- Emmenthal cheese is a good substitute for Gruyère.
- Break the crostini in half before placing on the soup to make it easier to eat.
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