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Today we’re making French onion soup! This is a great soup to enjoy all fall and winter long. Take your time with the onions and if you can, refrigerate it overnight for even more flavor. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the caramelized onions
4 pounds (1.8kg) yellow onions – sliced thinly from root to stem
2 tablespoons (28g) olive oil
3 ounces water
1 teaspoon (5g) salt
4 tablespoons (56g) butter
Making the soup
1 tablespoon (8g) flour
1 tablespoon (11g) tomato paste
1/2 cup (120g) dry vermouth or 1 cup (240g) dry white wine
1 tablespoon (13g) brandy or sherry – optional
1 tablespoon (~4g) fresh thyme leaves
8 cups (1.9kg) low-sodium beef stock
4 cloves garlic – minced
~8 slices baguette 1/2″ thick, or enough to mostly cover the soup bowl
1 1/2 cups (140g) Gruyere – sliced or shredded
salt and pepper – to taste
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