French Onion Soup
This is a classic that never grows old, often served as an appetizer it’s also hearty enough to stand alone an a main course. While there are many versions of French onion soup the principle is the same in all, onions, beef broth, a bread of some type and cheese. For me a French onion soup isn’t complete without port or sherry and my go to cheese is always gruyere.
This recipe uses an old fashioned method of making a sachet bag, we use cheesecloth to make ours but if your stuck you can carefully cut the top from a tea bag, empty it, add your spices then tie it off.
- Preheat oven to 400. F
- Melt butter in a heavy bottomed pot.
- Add the onions and sweat ( cook slowly) until they begin to turn golden, 10-15 minutes.
- Meanwhile assemble sachet bag. Wrap peppercorns, bay leaves, thyme, and salt in cheesecloth, tie the top with butchers twine.
- Add beef broth, Kitchen Bouquet, Port or Sherry, salt pepper and sachet bag to the pot.
- Bring the contents to a boil, reduce heat and simmer for 45 minutes.
- Prepare bread by trimming it to fit the bowl , brush with olive oil and cook in a preheated 400 degree oven for 8-10 minutes.
- Ladle soup into oven proof bowls, top with bread and cheese.
- Place in a preheated 400 degree oven until cheese melts and begins to brown around the rim of the bowl, 8-10 minutes.
Kitchen Bouquet is a browning and seasoning sauce found in most grocery stores. Suitable substitutions are; Worcestershire sauce, Bragg Liquid Aminos, dark soy sauce. If you use dark soy sauce cut back the salt in the recipe.
- Prep Time:30 minutes
- Cook Time:1 hour