FRENCH ONION SOUP
6-8 servings, depending on size of oven proof ramekin
1 stick UNSALTED BUTTER
4 RED ONIONS, cut in half, then thinly sliced
4 cloves GARLIC, minced
6 FRESH THYME SPRIGS, tied in a bundle with kitchen twine
1 C RED WINE
¼ C BOURBON
½ C FLOUR
2 QUARTS BEEF BROTH
1 FRENCH BAGUETTE, cut into 1½” slices
4 C GRUYERE CHEESE, grated
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
Place the stick of butter in a large soup pot set over medium heat. When the butter has melted, add the sliced onions, garlic and thyme bundle and cook until the onions are soft and caramelized, 25 minutes. Sprinkle the onions with salt and pepper. Remove the thyme bundle and discard. Add the wine and bourbon, scraping up any brown bits from the bottom of the pot and simmer for 5 minutes. Sprinkle the flour over the onions and cook for an additional 2 minutes. Add the beef broth, bring the soup back to a simmer and cook for an additional 10 minutes. Remove from heat and let cool. Try to refrain from eating the soup at this point, trust me... it is SO MUCH better the next day! Refrigerate the soup overnight. The next day, reheat the soup in a pot set over medium heat. Season to taste with salt and pepper. Transfer the soup to oven safe ramekins. Place one piece of the baguette atop each ramekin and then top each ramekin with ½ cup of grated gruyere cheese. Place the ramekins on a sheet pan and place the sheet pan in your oven under the broiler. Broil the soup until the cheese is melty and golden brown.
6-8 servings, depending on size of oven proof ramekin
1 stick UNSALTED BUTTER
4 RED ONIONS, cut in half, then thinly sliced
4 cloves GARLIC, minced
6 FRESH THYME SPRIGS, tied in a bundle with kitchen twine
1 C RED WINE
¼ C BOURBON
½ C FLOUR
2 QUARTS BEEF BROTH
1 FRENCH BAGUETTE, cut into 1½” slices
4 C GRUYERE CHEESE, grated
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
Place the stick of butter in a large soup pot set over medium heat. When the butter has melted, add the sliced onions, garlic and thyme bundle and cook until the onions are soft and caramelized, 25 minutes. Sprinkle the onions with salt and pepper. Remove the thyme bundle and discard. Add the wine and bourbon, scraping up any brown bits from the bottom of the pot and simmer for 5 minutes. Sprinkle the flour over the onions and cook for an additional 2 minutes. Add the beef broth, bring the soup back to a simmer and cook for an additional 10 minutes. Remove from heat and let cool. Try to refrain from eating the soup at this point, trust me... it is SO MUCH better the next day! Refrigerate the soup overnight. The next day, reheat the soup in a pot set over medium heat. Season to taste with salt and pepper. Transfer the soup to oven safe ramekins. Place one piece of the baguette atop each ramekin and then top each ramekin with ½ cup of grated gruyere cheese. Place the ramekins on a sheet pan and place the sheet pan in your oven under the broiler. Broil the soup until the cheese is melty and golden brown.
