French Onion Soup
There are many takes on this famous soup. I’ve combined/streamlined some of my favorite versions to come up with this very simple recipe.
1½ lbs. yellow or sweet onions
1 tsp. olive oil
1 Tbsp. butter
1-2 bay leaves (or ½ tsp. ground bay leaf powder), optional
1/4 c. brandy or white wine, optional
4 c. good beef broth
Salt and pepper
Shredded Gruyere, Swiss, or sharp Gouda/Jarlsberg
Baguette slices (about ½”), optional
Saute the onions in olive oil, butter, and bay leaf at a low simmer for about 20 minutes, or until they are very soft and golden brown. Add the brandy or wine, (if using), and simmer for 3-4 minutes until reduced a little. Stir in the beef broth and season with salt and pepper to your taste. Allow to simmer on low for 20-30 more minutes. Pour into serving bowls and sprinkle very amply with cheese.
For a more traditional bowl of French Onion Soup:
Preheat broiler. Pour soup into oven proof bowls or small baking dishes.
Put a baguette slice on top (or 2, depending on your bowl size), then sprinkle very amply with cheese. Broil 2-3 minutes, until browned and bubbly.
Recipe created or adapted by Liz Talley, Urban Graze
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