French Onion Soup

  • Created By
    Ken Alger
  • Shared On
  • Posted In
4 people
Prep Time:
15 minutes
Cook Time:
30 Minutes + 5 minutes under broiler
Total Time:
50 minutes
A word from the cook
A great comfort food for those cold days.

2. Tbsp. Butter
1/2 Purple Onion (large dice)
1/2 White Onion (large dice)
3 Sprigs Fresh Thyme
2 Stems Fresh Parsley
2. Bay Leaves
3 Cups Beef Stock
2 Cups Chicken Stock
1 Tbsp Worchestershire Sauce
1/2 Cup Red Wine
1 Tbsp Balsamic Vinegar
1 Baguette (torn into best size pieces)
1 Tbsp Olive Oil
1/2 Tbsp Herb de Provence
Salt and Pepper to taste
1 Cup Mozzarella Cheese (or Asiago)
1 Pkg Gruyere Cheese (or Swiss)

  1. Melt butter in a sauce pan, add the onions and sauté stirring occasional until they become caramelized, about 35 minutes.
  2. Tie the herbs and bayleaf together with twine to form a bouquet/bunch.
  3. Add the beef and chicken stock, red wine, Worcestershire sauce, and bouquet of herbs.   Simmer for 20 minutes.
  4. Stir in the balsamic vinegar, turn heat to low just to keep warm until ready to place in oven/broiler.
  5. Place the baguette pieces in a large bowl, toss with olive oil, herbs and salt and pepper.   Spread onto a parchment lined baking sheet and place under the broiler (on middle rack) for about 4-5 minutes (watch closely).    Remove from oven and let cool slightly.
  6. Put the onion soup into bowls with room left to place a layer of croutons on top of the broth.
  7.  Use 1/4 cup per bowl, cover the croutons with mozzarella cheese and then place a slice of Gruyere cheese on top, overlap the edges of the bowl.
  8. Top with a sprinkling of smoked paprika.
  9. Place in the oven (350) for 10 minutes to melt the cheese then under the broiler (top rack) for 2 minutes).
  10. Enjoy.

0 Notes