French Onion Soup
Author: Barry Martin
I have become a big fan of French Onion Soup, especially when served in steak houses. When Lisa and I started ordering it everywhere we went that had it, I decided it was time to learn to make it.
Ingredients
- 1½ Sticks of Butter
- 8 Medium Thinly Sliced Onions (About 3 Pounds)
- 1 Tablespoon Minced Garlic
- ½ Bottle Cabernet Sauvignon
- (3) 32 Oz Cartons Beef Stock
- 1 Teaspoon Fresh Ground Pepper
- 1 Teaspoon Kosher Salt
- 1 Loaf French Bread Sliced ½ Inch Thick
- Sliced Smoked Provolone Cheese
Instructions
- In a stock pot, heat butter over medium heat.
- Add sliced onions.
- Cook, covered and stir until caramelized, roughly 30 minutes.
- Reduce heat to medium-low.
- Cook uncovered, stirring occasionally, until deep golden brown, roughly 30-40 minutes. Liquid should be almost gone.
- Add minced garlic.
- Cook 2 minutes longer.
- Stir in wine.
- Bring to a boil
- Cook until liquid is reduced by half.
- Add beef stock, pepper and salt.
- Return to a boil.
- Reduce heat.
- Simmer, covered, stirring occasionally, for 1 hour.
- Meanwhile, preheat oven to 400°.
- Place French bread slices on a baking sheet.
- Brush both sides with butter.
- Bake until toasted, roughly 3-5 minutes on each side.
- To serve, place 8-oz. broiler-safe bowls or ramekins on baking sheets.
- Place slice of toasts in each ramekin.
- Ladle in soup.
- Top with cheese.
- Broil 4 in. from heat until cheese is melted.
