It has been downright chilly in the state of Florida this past week! To curb the chill I thought a soup would fit the bill. I love French Onion Soup and I always order it whenever I see it on the menu, so this was the perfect soup option to make. I cannot resist the crusty French bread and ooey gooey, melty Gruyere cheese. Cheese is the key to my heart and Gruyere is one of my favorites. It can be a bit pricey…when I purchased it, it was $14.99 a pound, but it is well worth it to make an authentic French Onion soup.
I looked at several recipes. They are all pretty much the same, but I tweaked and combined a few to my liking and found the perfect combination of flavors.
French Onion Soup
1 stick of butter
1 cup of dry white wine
4 large yellow onions, thinly sliced
4 cups low sodium chicken stock
4 cups beef broth
3 cloves minced garlic
2 tablespoons of Worcestershire sauce
2 Bay leaves
2 tablespoons of minced fresh Rosemary
several slices of crusty French bread
1/2 pound of Gruyere cheese, grated
Melt butter in a heavy pot or dutch oven over medium heat. Add onions and cook uncovered for 30 minutes, stirring occasionally to prevent the onions from sticking, and brown until caramelized. Once the onions are caramelized, pour in the wine and scrape the browned bits off of the bottom of the pot. Allow the wine to reduce, then add the chicken broth, beef broth, Worcestershire sauce, garlic, Bay leaves and several dashes of pepper. Reduce heat to low and simmer for 45 minutes. While the soup simmers, slice the French bread into 1 inch slices. And grate the Gruyere cheese. When the soup is done ladle the soup into a oven safe bowl, place 3 slices of bread and a good handful of cheese on top of the bread. Place under the broiler until the cheese is bubbly and starting to brown around the edges. Remove from the oven and lightly sprinkle with Rosemary. Serve and Enjoy!!