French Onion Soup as a Thanksgiving starter or for the holidays (S1-E16)
5 yellow onions sliced thinly
3 – 4 tbsp butter
3/4 teaspoon of salt
1 cup white wine sauvignon blanc
1 tbsp sherry
8 cups of Beef Stock
1/2 teaspoon black pepper
1 tbsp all purpose flour
french baguette – for making top crotons
Gruyere or Jarlsberg cheese for soup topping
First caramelize the onions with the butter in a pot. Add your salt and continue Caramelizing that will take anywhere between 40 – 60 minutes. Once Caramelization has occurred add your wine and sherry. Let that come to a boil and then add your Beef stock and black pepper and let come to a boil. When boiling add your flour to thicken up the soup.
Cut your French Baguette into wedges and brush on olive oil. Toast wedges in the broiler. then add your soup to a crock and add toasted wedges to the top of the soup and layer on your cheese. Add your soup back to the broiler until the cheese has melted. Once melted pull from the the oven let cool for a minute or two and serve.
music
Chopin – Ballade no.1 Op.23 (Royalty-Free)