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French Onion Soup


4 cups beef broth*
2 onions, roughly diced or julienned
2 TBSP butter
2 TBSP flour
2 TBSP Worchestershire sauce
2 TBSP dry vermouth OR 1/4 cup red wine
1 baguette, sliced
Provolone or Gruyere cheese, sliced or grated
salt & pepper


1. In a large pot over medium heat, melt the butter.
2. Add the onions and flour and stir until coated. Allow to bubble for 1-2 minutes.
3. Add Worchestershire and vermouth (if using wine do not add until you add broth).
4. Lower heat to med-low and allow onion to carmelize, getting completely translucent. This can take 15-20 minutes.
5. Add broth (and wine if using), season to taste with salt & pepper.
7. Bring to a boil, reduce heat and simmer for 45-60 minutes until broth is infused and rich.
8. Ladle soup into oven-safe ramekins or bowls. Top with a slice of baguette, then with cheese.
9. Broil on high 3-5 minutes until cheese starts to bubble and brown.

*if using chicken or veg broth: add 1 tsp fish sauce, a splash of balsamic, and an extra TBSP Worchestershire when you add broth.