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French Onion Soup


6 cups beef broth
2 large onions, roughly diced or julienned
1 baguette, sliced
provolone or Gruyere cheese, sliced
2 tbsp butter
2 tbsp Worchestershire sauce
2 tbsp dry vermouth
salt & pepper


1. In a large pot over medium heat, melt the butter.
2. Add the onions and stir until coated. Allow to bubble for 1-2 minutes.
3. Add 1 tbsp each Worchestershire and vermouth.
4. Allow onion to carmelize, getting completely translucent, stirring often. This can take 15-20 minutes.
5. Add 1 cup broth. Bring to a simmer and simmer 5 minutes.
6. Add the rest of the broth, Worchestershire, vermouth, and salt & pepper to taste.
7. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, then covered for 30 more minutes.
8. Ladle soup into oven-safe ramekins or bowls. Top with a slice of baguette, then with a slice of cheese.
9. Broil on high 3-5 minutes until cheese is competely melted and starts to brown.