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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This great classic soup has so many variations that you could most likely serve it however you want - one of my friends long ago showed me this classic and I have loved it since. Ingredients:
2 large vidalia onions |
2 large white onions |
2 large sweet onion |
1 red onion |
1 stick butter |
2 cloves minced garlic (optional) |
2 bay leaves |
8 cups good homemade beef stock (canned may be substituted) |
2 tbsps worcestershire |
2 cups good burgundy wine |
salt and pepper to taste |
Directions:
1. Slice all your onions do not chop them you want nice long slices of onion.
2. In a large skillet 2 1/2 deep melt your stick of butter add your onions turn heat to medium to medium low and allow onions to carmelize - approximately 1 hour.
3. Add garlic, bay leaves, and add wine. Cook over med high heat for 10 minutes or until wine reduces by 1/3 stirring constantly.
4. Add beef stock and worcestershire sauce and season with salt and pepper to taste. Allow soup to low simmer for another 60 minutes. Remove bay leaves.
5. Place in french onion soup dishes add a slice of toasted french bread to the top and a slice of Gruyère cheese - place under the broiler until cheese comes to a nice bubbly brown and serve.
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