French Onion Soup is one of my favorites and I’ve tried it out at countless restaurants over the years. Some have been delicious, some have been just okay and others have tasted like dish water. But this recipe right here is top-notch! I am heads over heels in love with this version and it’s the only one I make in my kitchen. This soup is rich, beefy, and has such a nice complex flavor. It’s an amazing dish to have on a cold winters night, just add a crusty loaf of bread and a nice glass of wine and you have a perfect evening meal!
When making this dish, make sure you take the time to fully caramelize the onions. It’s the “hardest” step of this soup but it will yield an incredible flavor when it’s finished. Wine is also called for in this recipe, I almost always use Bogle Merlot but by all means, use whatever red wine is your favorite or that you have on hand. Lastly, don’t feel obligated to stick to only mozzarella cheese on top. I am always changing up what cheese I use and sometimes I use a blend. My favorites are Gruyère, Asiago, Parmesan, and of course, mozzarella. You can’t go wrong with any of these! Also, don’t hesitate to throw in a little extra red wine or Worcestershire sauce, it only makes it that much more delicious. Enjoy!
- 5 tbs unsalted butter
- 2 lg red onions, sliced thin
- 2 lg vidalia onions, sliced thin
- 48 oz chicken stock (I prefer the Kitchen Basics brand)
- 14 oz beef broth
- 3/4 cup good red wine
- 1 tbs Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1-2 bay leaves
- Kosher salt and pepper, to taste
- 1 tbs balsamic vinegar
- 4 thick slices of rustic, crusty bread
- 8 slices of Gruyère
- 8 slices of mozzarella
- Parmesan, for sprinkling
Melt butter in a large pot over medium heat. Stir in salt, pepper, and onions. Cook 35 minutes, stirring frequently, until caramelized and almost syrupy. If the onions start to stick to the pan too much, lower the heat and add a little extra butter.
Add the wine and deglaze the pan. Add in the Worcestershire, chicken stock and beef broth. Bundle the herbs in a tea strainer or cheesecloth and add them to the pot. Bring to a boil and then simmer over medium heat for about 25-30 minutes.
Remove the herb bundle, add the vinegar and adjust seasonings. Cover and keep on low while you prepare the bowls.
Preheat broiler. Place 4 oven safe bowls on a sturdy cookie sheet. Place one slice of bread in each bowl and then ladle in the soup. Top with cheese. Broil until brown and bubbly. Serve hot.