French Onion Soup (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
3 tablespoons bacon drippings (4 bacon strips) |
6 maui or vidalia onions (3 pounds/8 cups), thinly sliced |
2 large shallots, chopped |
1 tablespoon balsamic vinegar |
1 cup burgundy wine |
2 teaspoons dried oregano |
3 quarts chicken broth |
salt and freshly ground black pepper, to taste |
sliced baquette, toasted and seasoned |
swiss cheese, grated |
flat-leaf parsley, chopped, for garnish |
Directions:
1. In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.
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