This video is about HOW TO MAKE THE BEST FRENCH ONION SOUP FROM SCRATCH
HEART WARMING RECIPE!
INGREDIENTS
6 Yellow Onions Large
4 Vidalia Onions Large
1 1/2 Tbsp. Minced Garlic
1 Tbsp. Thyme
4 Bay Leaves
Olive Oil
1/2 Cup Cream Sherry Wine (Use 1/4 cup if you like or none at all)
1/2 Cup Port Wine Totally Optional (Sweet Flavor)
1/2 Cup all purpose flour
6 Tbsp. Butter. (Use 8 if you wish)
6 Cups Chicken Stock
6 Cups Beef Stock
Bellino Italian Toast Wheat Crackers
1 Green onion for topping
Salt and Pepper to taste ( I used 4 Tsp. each)
6 slices of thick cut Swiss cheese (or use your favorite Swiss)
1 cup Grated Monterey Jack Cheese
INSTRUCTIONS
Slice Onions
Pour some olive oil in a large skillet. On high heat, brown onions by allowing them to sweat out their liquids and rotating the onions every 5-10 minutes for 50-60 minutes.
Lower heat to medium high as onions reduce in size after 30 minutes so they don’t burn.
When onions are of a brownish color and have reduced by half, it’s time to assemble the soup.
In a 7 quart pot, melt butter and blend with flour to make a roux. Let roux get to a peanut butter color.
Add in all onions and garlic and blend well with the roux.
Add in 4 cups chicken stock and 4 cups beef stock.
Adjust thickness by adding more stock of equal proportions.
Add wine, bay leaves, thyme. Salt and pepper to taste.
Bring the soup to a boil then simmer for 35-45 minutes.
Serve in an oven safe crock.
Ladle soup in a crock. Add a slice of crusty bread and cover with cheeses.
Broil for a few minutes until cheese is bubbly and starting to brown.
Top with green onions before serving.
Chef’s Notes:
Adjust salt and pepper to your own taste.
Use half the wine if you aren’t a fan of wine.
The alcohol in the wine does burn off during the simmering process.
You will never have better French Onion Soup then when you cook it yourself.
Try it! Let us know how you like this recipe.