French Onion Soup
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 4 Servings
Total Time: 1 hour 45 minutes
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Ingredients
- 7 tbsp unsalted butter
- 5 ea yellow onion julienne
- 5 clove garlic fine dice
- 1/4 cup brandy dry
- 1 cup white wine dry
- 2 - 32 oz Zoup Beef Bone Broth
- 1 tbsp Worcestershire sauce
- 2 tsp black pepper
- to taste kosher salt
- 2 cup Gruyere cheese grated
- 1/4 cup parsley rough chop
- 1 ea French bread loaf ¾ inch slices
Instructions
- Melt butter in a large cast iron or Dutch oven, medium-low heat.
- Add onions, cover and let sweat for about 10 minutes, onions should soften and be translucent.
- Add garlic.
- Uncover and continue to cook on medium, stirring occasionally and then about every 5 minutes when they start to brown.
- Continue until onions are caramel brown, this should take about 40 to 50 minutes (reduce heat if onions are browning too quickly).
- Once caramel color is achieved, add white wine and brandy to deglaze the pan, scraping the pan bottom, so any browned bits get mixed back into the onions and do not burn.
- Add Zoup Bone Broth, and Worcestershire sauce, stir to combine and bring to a boil.
- Reduce heat and simmer, for about 25-30 minutes, and season with salt and pepper (cheese will also add salt). Season again.
- Arrange the oven rack to be about 8 inches from the broiler and place broiler on high.
- Place individual soup crocks (10-12 oz) on a baking pan and ladle soup into crocks about 3/4 full.
- Add 1-2 bread slices to each crock and generously cover with cheese.
- Broil, rotating if needed, 2-3 minutes, until cheese is melted and bubbling, and any uncovered bread edges are toasted.
- Garnish with parsley.
- Serve immediately.
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