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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is my absolute FAVORITE soup in the whole world. People who do not like French Onion Soup eat this soup and rave about it for years (no kidding). It is not the bland salty mess that most resturants sell as FOS, this is the real deal. Ingredients:
2 1/2 lbs sweet onions, sliced thin |
1/2 stick butter |
1 t olive oil (not evoo) |
1/2 t kosher salt |
1/2 t black pepper |
1/2 t sugar (may add more if onions not sweet enough) |
1 t ap flour |
8 c good beef stock |
10 oz unpasteurized apple cider |
1/4 c cognac |
1 c dry white wine |
bouquet garni (thyme sprigs, bay leaf and parsley) |
3-4 cloves garlic, smashed not chopped |
loaf of good crusty bread |
butter |
garlic powder |
parmesan cheese |
3/4 lb gruyere cheese, shredded |
1/2 lb mozzarella cheese, shredded |
Directions:
1. Preheat a large stockpot over medium heat for 5 minutes. Add butter and olive oil. DO NOT use a non-stick pot or the onion will not caramelize properly.
2. Add the onions to the pot and cook slowly until they are well caramelized (a deep rich brown color). Cook the onions in batches if your pot will not hold them all.
3. Once the onions are about 3/4 of the way done, add salt, pepper, sugar and flour. Continue cooking until onions are the right color.
4. When the onions are completely cooked, add all of the liquids, the smashed garlic and the bouquet garni.
5. All the soup to gently simmer for 4-6 hours. The soup tastes BEST if you cook it, chill it overnight in the fridge and reheat it the next day.
6. TO SERVE: Make garlic toast slices out of the bread, butter, garlic powder and parmesan cheese. Ladle the hot soup in oven safe crocks, float a slice or two of garlic toast on top, cover will shredded cheese and place under broiler until cheeses are melty and bubbly.
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