No grilling today, too cold. French onion soup recipe cooked during a Midwest polar vortex 🥶 Caramelized onions, rich broth, and melted cheese — the ultimate cold-weather comfort food.
1. Sauté 1.5 lb sliced yellow onions butter and olive oil with some kosher salt over medium heat until deeply brown and jammy.
2. Stir in 2–3 minced garlic cloves and cook until fragrant.
3. Sprinkle 1 tbsp flour over onions and cook 1–2 minutes to remove raw taste. This will thicken the broth.
4. Pour in some Cognac (light on fire to look cool) and scrape up the fond; optionally add some dry wine (Bartek likes red but you do you).
5. Stir in 4 cups beef stock, a few sprigs fresh thyme, and 1-2 bay leaves.
6. Add salt and black pepper to taste; optionally stir in a few dashes Worcestershire sauce and/or balsamic vinegar for added flavor. Simmer until impatient.
7. Ladle soup into bowls, top with toasted baguette croutons and Gruyère or cheese of choice, then broil until melted and bubbly.
3 Comments
french onion soup makes everything better
That flame was amazing🔥🔥🔥
your skills have gotten way better that looks really good