Alton S French Onion Soup Attacked By Sandi Recipe

Ingredients for Alton S French Onion Soup Attacked By Sandi

• Sweet Onions
• 4 tablespoons (1/2 stick) unsalted butter
• Salt to taste
• White Wine
• 2 cups beef broth
• 4 cups chicken broth
• 1 bouquet garni (or 2 sprigs fresh thyme)
• 1 teaspoon garlic powder
• French Bread
• Kosher Salt
• Ground Black Pepper
• 4 ounces Emmental cheese, grated
• 4 ounces Gruyère cheese, grated

How to Make Alton S French Onion Soup Attacked By Sandi

1. Preheat oven to broil. Trim and halve lengthwise 3 large yellow onions. Peel and thinly slice into half-moon shapes.
2. Set an electric skillet to 300°F (150°C). Add 4 tablespoons of butter and melt.
3. Add a layer of onions to the skillet and sprinkle with salt. Repeat layering onions and salt until all onions are in the skillet.
4. Do not stir for 15 minutes, allowing the onions to sweat.
5. Stir occasionally and continue cooking until the onions are a dark mahogany color and reduced to about 2 cups (approximately 30 minutes). Do not burn!
6. Add 1 cup of dry white wine and bring to a boil. Cook, scraping up any browned bits, until the wine reduces to a syrup consistency.
7. Add 4 cups chicken broth, 2 cups beef broth, 1 teaspoon garlic powder, and a bouquet garni.
8. Reduce heat and simmer for 15-20 minutes.
9. Cut crusty country bread into rounds large enough to fit your oven-safe soup crocks.
10. Spread softened butter on one side of each bread slice.
11. Place bread slices on a baking sheet and broil for 1 minute per side, or until lightly browned.
12. Season the soup with salt and pepper to taste. Remove the bouquet garni.
13. Ladle soup into oven-safe crocks, leaving about 1 inch of space at the top.
14. Top each crock with a toasted bread round and a generous layer of blended grated Gruyère and Emmental cheeses.
15. Broil for 1-4 minutes, or until the cheese is bubbly and golden brown. Enjoy!