French Onion Soup

 This soup is very close to the original Glen-Mor Restaurant original according to Jim. I love the richness of French Onion Soup and usually order it at restaurants without the croutons or cheese. But the combination of all three in this recipe is delicious.

Servings: 6

Fresh
   8 large yellow or red onion
   4 cloves garlic
   6 French Onion Soup Croutons
   6 slices Provolone cheese

Pantry
   1 Tbsp. olive oil
   1 tsp. granulated sugar
   1 bay leaf
   1 tsp. dried thyme
   8 cups beef stock
   1 Tbsp. salt
   1 tsp. ground black pepper

Prepare onions
Cut onions in half and thinly slice, set aside. Heat the olive oil over medium heat in a large stock pot. Add the onions and sugar to the pot and stir to evenly coat the onions with sugar and oil. Caramelize the onions over medium heat for at least 30 minutes, stirring only occasionally once the onions at the bottom of the pot are browned.

Add garlic
Mince garlic while onions cook. Once onions are caramelized and golden brown, add garlic and stir, sauteing for 1 to 2 minutes.

Add remaining ingredients
Add bay leaf, thyme, and stock to the onions and garlic. Bring to a boil then reduce heat to simmer. Simmer, partially covered, for 30 minutes. Scrap the browned onions off the bottom of the stock pot and stir to incorporate. Add salt and pepper, adjust seasonings to taste if needed.

Serve
Divide soup among 6 small soup crocks. Add 1 or 2 French Onion Soup Croutons to each crock, cover with a slice or provolone cheese, and broil in the oven for 1 minute, or until cheese is melted and slightly browned. Serve immediately.

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