French Onion Soup
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French onion soup is real easy if you have pre-made caramelized onions and a flavourful broth. If you don’t have a broth, it can probably be substituted with beef stock and some dry onion soup mix.
Broth
- 1/4 cup of beef broth
- 1/4 cup of wine
- leftover fond from browning meats
- sprigs of thyme, rosemary, and/or bay leaves
- Deglaze fond with wine.
- Add herbs.
- Cook off alcohol by boiling for a few minutes.
- Add broth and simmer for another few minutes.
- Season to taste.
French onion soup
- Broth, warmed to serving temperature
- 1/4 cup of caramelized onion
- 1/4 cup of stale, crusty bread. Cut into manageable chunks, keep them large.
- 1 slice of provolone or gruyere
- Assemble with onions in the pot first.
- Add bread layer.
- Fill with broth.
- Top with cheese. Try to maximize surface area, for maximal browning.
- Broil for a few minutes.
The warmth of the broth and the few minutes in the broiler will warm the soup sufficiently for serving.