French onion soup is one of John’s all time favorites and a bonafide classic, it’s also really easy to make and won’t drain your pocket book.
Start by sourcing the freshest onions you can get your hands on. We used Florida sweet onions for this recipe, straight from the garden.
A great soup is only as good as the ingredients, we used some really delicious European butter, slightly salted and oh so creamy and sweet.
Slice the onions fine and load the pot up: it’s next to impossible to use too much onion. Once they have caramelized and sweated out you will wonder where they all went.
When you have fresh herbs, use them, if you only have dried that’s fine.
When it comes to stock, homemade is always the best. If you don’t have homemade (who does), don’t think twice about using a boxed stock, just watch out for high sodium broth fakes, they can ruin a great soup. A nice trick in finding a good boxed stock is to look at how much protein is listed on the nutritional value label, zero grams usually means poor quality. The higher the protein in grams per serving usually indicates a superior product.
8 large sliced onions
16 oz butter
3 large minced garlic cloves
3 tsp fresh rosemary finely chopped
2 tsp dry thyme finely chopped
2-3 large bay leafs
1 cup dry white wine
1 tsp fresh ground pepper
2 tsp kosher course salt
4 quarts beef stock
Melt butter over medium heat. Add rosemary, thyme and then the sliced onions, cook for 30 minutes or until the onions are caramelized. Add the garlic, bay leafs and stir. Allow the garlic to bloom for a minute or two then add the wine using it to de-glaze the pot. Add the beef stock, salt and pepper, cover and simmer for 20 minutes. Remove the bay leaves and serve.
Slice the baguette, lightly butter it and toast it to a golden brown. Place the toasted baguette into an oven safe bowl filled with French onion soup, cover with 1 quarter cup shredded Gruyere cheese and place under broiler for 3 to 5 minutes or until cheese is melted and starting to brown. Remove from heat and serve immediately.