Xring01
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- Feb 25, 2017
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French Onion Soup-
6 Medium to Large Onions – Sliced.
2 Quarts Knorr Brand Concentrated Beef Stock (Comes in a 4 pack containers, that are about 1/3 size of Jello Cups…(Knorrs directions are 1Tub = 3.5 cups of broth), I use 3 Tubs for 2 Quarts water…
1 Glass of Wine…. Red or White, I prefer Red Wine (Syrah), I have used many different variatals but Syrah is my favorite for this recipe. I think the Light Fruity Syrah pairs very well with the Onions
1TBSP of Apple Cider Vinegar
1TBSP Worchestor Sauce
2 TBSP of Chopped Garlic
½ Stick of Butter
1 TBSpn Brown Sugar
1 TBSP Chopped Fresh Rosemary, some fresh Thyme, 3 Bay Leaves, Salt and Pepper to taste
1 TBSP Sherry optional.. it kinda mellows it a bit.. which I Like…
Guyer or Havarti Cheese, (if you cant find it, then Harvarti, then bottom of my list is Swiss or Monterey Jack)
French Bagget – Sliced 3/8 Thick, butter one side and toast it… melt parmesian cheese on it if want…
In a large pot on med heat, add butter, and the onions. Cook onions for 20-25 minutes, stirring every 3-4 minutes. Scrapping the bottom of the pot.
Once the Onions are golden brown, add 1 cup of wine, to deglaze the pot, stirring up all the brown off the bottom of the pot, then add Garlic, Sugar Thyme Bay Leaves . Then add, AC Vinegar, Worchestor Beef Stock, 2 Quarts of Water, Season (salt/pepper) to taste…
Low simmer for 45-60, minutes…
Ladle in a bowl, add toasted Bagget Slices, slice or two of cheese and broil for a couple of minutes.
Serve with your favorite glass of wine.
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that’s what I get for “jumping to new.” Thx.