French Onion Soup
Nothing compares to french onion soup. In my humble opinion, it is the king of soups. However what is served in many restaurants is watered down, overly salted, under cooked onions with soggy bread and oily cheese. Cooking french onion soup at home is very easy and uses just a few ingredients. It does take a little time to make, but it is worth it. It is a great recipe to prepare while you are on an boring zoom call.
For the onions:
1 tablespoon Butter
1 tablespoon Olive Oil
8 cups Onions- thinly sliced
1 tablespoon Brown Sugar
1 and 1/2 teaspoon Kosher Salt
Preheat a large frying pan over low heat. You should be able to lightly touch the surface of the pan and it will just start to feel hot.
Add the butter, olive oil, brown sugar and kosher salt to the preheated pan. You do not want to hear sizzling in the pan.
Allow the butter to melt and stir the mixture together.
Add the onions and gently stir to coat the onions.
Turn up the heat of the pan until you hear light sizzling of the onions. You want the onions to very slowly turn brown and soften. If the onions start to turn brown quickly, turn down the heat.
Once the onions are very soft and dark brown they are ready.
The onions will reduce in size to about 1 cup of cooked onions.
For the soup:
2 cups Caramelized Onions
3 cups Stock (Vegetable, Chicken or Beef)
2 to 3 slices thick bread- toasted
1 cup shredded Swiss Cheese
1/2 teaspoon Thyme Leaves Dried OR 1 teaspoon Thyme Leaves Fresh
Mix the onions, stock, and thyme together. Bring to a simmer. You want to see light bubbling on the surface.
Simmer until heated.
Place the soup into a bowl. You do not want large amounts of liquid in your bowl. Just enough to cover the onions.
Add the toasted bread on top of the soup.
Top the bread with cheese and place under the broiler setting in you oven until the cheese is melted, slightly brown and bubbling.
