French Onion Soup
This French Onion Soup has amazing depth of flavor!
Ingredients
- 3 slices red onions sliced into medium thick
- 2 slices white or yellow onions sliced into medium thick
- 1/3 cup Tastealotta Butter Olive Oil
- 1/4 cup dry red wine
- 1 1/4 Tsp . sugar
- 2 ounce cans (14 canlow sodium chicken broth
- 2 ounce cans (14 canlow sodium beef broth
- 1 bay leaf
- sea salt and freshly ground pepper to taste
- 1 Tbsp . Tastealotta 18 yr. Traditional Balsamic Vinegar
- Gruyere Parmesan or Asiago cheese (chards or coarsely grated)
- 1 slices sourdough baguette sliced into 1" thick
- Tastealotta Hojiblanca EVOO
- chopped parsley for garnish
Instructions
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In a large, non-stick pan, heat the Tastealotta Butter Olive Oil over medium heat and add onions.
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Sauté onions until they become limp and then sprinkle them with sugar. Stir well.
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Caramelize onions thoroughly until they are a rich brown color, turning them over and over. This requires constant attention to avoid burning the onions.
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After onions are caramelized, add one can of beef broth to the pan and stir well to incorporate all of the flavor.
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Pour mixture into a stock pot.
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Add remaining beef and chicken broth, wine and bay leaf. Bring to a slow boil.
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Add sea salt and freshly ground pepper to taste.
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Reduce heat and simmer for 30-45 minutes.
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Add the Tastealotta 18 yr. Traditional Balsamic Vinegar and adjust seasonings if necessary.
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Allow the soup to cool and then reheat just before serving. If soup becomes too thick, add some beef broth.
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Brush the baguette slices with Tastealotta Hojiblanca EVOO.
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Place the baguette slices on a baking sheet and toast in the oven.
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To serve, ladle the heated soup into oven-proof bowls, top with a toasted baguette slice and cheese.
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Place bowls on a baking sheet and place under the broiler to melt the cheese.
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Remove from broiler and sprinkle with chopped parsley.
Recipe Notes
if your bowls are not oven-proof, add the cheese to the baguette slices near the end of the toasting stage and then place the cheesy baguette slices on top of each bowl of soup.