French Onion Soup
I love this soup! When I make it, it often overshadows the rest of the meal. But that is fine because it is so tasty.
I use my huge Le Creuset dutch oven for this so I can fill it with onions! It has #33 stamped on the bottom, I think it has an 8 quart capacity.
I also managed to get a few Le Creuset stoneware french onion soup bowls that are just perfect for this.
French Onion Soup
Servings: 8 bowls
Ingredients
- 6 ounces butter
- 8 to 10 large onions - thinly sliced choose the best you can
- 1/4 cup balsamic vinnegar - use the good suff
- 1/4 cup port - plus a bit to sip
- 2 quarts chicken stock - home made is best because it can give a richer flavor
- 4-5 ounces thick bacon - cut into 1/2 inch strips
- 1 boquet garni
- 16 slices rustic baguette
- 12 ounces gruyere cheese - grated, use the good stuff
Instructions
Make the Soup.
- Heat a large dutch oven over medium heat.
- Add the butter and melt it until it just starts to brown.
- Add the sliced onions and cook them over medium heat. Stir them to keep them evenly cooked. Cook for about a half hour. You want them soft and a deep brown color, but not burned.
- Add the balsamic vinegar and port. Stir with a wooden spoon and scrape the bottom and sides of the dutch oven to get the good crispy bits.
- Add the chicken stock, bacon, and bouquet garni.
- Bring to a boil, then reduce to a simmer and cook for about an hour. Remove the bouquet garni.
Broil With Bread and Cheese.
- Preheat your broiler.
- Use oven proof bowls!
- Fill the bowls to to about a half inch from the top with the soup.
- Put two slices of rustic baguette on the top of each bowl of soup.
- Spread the cheese over the top of each bowl. Don't be skimpy!
- Put the oven proof bowls under the broiler and watch it to the point the cheese bubbles and starts to brown. Let it bubble and brown a bit longer, then take them out of the broiler and serve hot.
