Since we are now into Fall I thought a nice warm soup recipe would be perfect. If you’re a fan of French Onion Soup, the this is a recipe to try! This is a variation from a traditional French recipe from Au Père Louis, bistro in Le Quartier Latin, or Latin Quarter, that is known to have some of the best French onion soup in Paris! This is such a perfect dinner on a crisp, cool day, or if you are like my family, anytime of the year!
French Onion Soup:
Ingredients:
• 2 tablespoons vegetable oil
• 2 ½ lbs Yellow Onions, peeled, halved, and sliced into ¼ inch thickness
• 1 tsp Salt, plus more if needed
• 4 Garlic Cloves, thinly sliced
• 2 Bay Leaves
• 1 tbsp Flour
• 2 tbsp Red Wine, such as Port Wine
• 6 cups Beef Broth, heated
• Ground Black Pepper, as needed
• 4 cups French Bread (about 2/3 of a loaf), cubed
• 1 tablespoon olive
• 8-12 ounces Dubliner cheese, grated (or Gruyère)
• ½ cup Mozzarella cheese, grated
Directions:
1. Heat oil in a large pot over medium-high heat.
2. Add the onions and salt and stir to coat evenly with the oil. Lower the heat to medium-low, cover and cook, stirring occasionally, sweating the onions until they are softened, about 15 minutes.
3. Remove the lid and continue to cook uncovered, stirring occasionally another 15 to 20 minutes until most of the residual moisture has evaporated, but don’t cook long enough to caramelize.
4. Add the garlic and bay leaves, cook for another 3 minutes until fragrant.
5. Stir in the flour and then add the red wine.
6. Add the hot beef broth and. Season with more salt and pepper.
7. Partially cover with a lid and simmer on low for about 45 minutes, stirring occasionally. Adjust seasoning as needed.
8. Preheat the oven to 375°F. Toss the bread cubes with the olive oil on a sheet pan and toast in the oven for about 15 to 20 minutes until golden brown, flipping halfway through.
9. Turn on the broiler. Divide the soup into 4 oven-proof bowls, add the croutons, and then top with Mozzarella and Dubliner (or Gruyere) cheese .
10. Place bowls on sheet pan and place under broiler. Broil until cheese is melted, bubbly, and golden brown.
11. Enjoy!
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