A Memory Of French Onion Soup Recipe

Ingredients for A Memory Of French Onion Soup

• 4 tablespoons butter
• Oil
• Onions
• Sugar
• Flour
• 8 cups beef broth
• Water
• Salt & Pepper
• Port Wine
• Burgundy Wine
• French Bread
• Mozzarella Cheese

How to Make A Memory Of French Onion Soup

1. Melt 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 4 pounds of thinly sliced yellow onions and cook, stirring occasionally, until deeply caramelized (about 45-60 minutes).
2. Stir in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in 8 cups of beef broth, ensuring no lumps form. Add 2 cups dry red wine (such as Cabernet Sauvignon or Burgundy), 2 teaspoons of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
5. While the soup simmers, preheat your broiler. Prepare croutons by thinly slicing 1 baguette and brushing both sides with melted butter. Broil until golden brown and crispy, about 2-3 minutes per side.
6. Ladle the soup into oven-safe bowls. Top each bowl with 2-3 slices of broiled baguette and a generous amount of grated Gruyère cheese (about 1/4 cup per bowl).
7. Broil the soup for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
8. Garnish with fresh thyme sprigs (optional) and serve immediately.