It officially feels like Fall outside. The sky has been looking cloudier, the temperatures have dropped, and my Fall-inspired recipes are ready to be made. French onion soup is a classic, comforting soup and there’s no better time to make it than when it’s cool outside. This recipe is simple, fairly quick, and delicious.
We have been learning and experimenting with several kinds of soup recipes in school. French onion soup was the first we got to cook and I was beyond excited because it is one of my favorites. In my opinion, it is a timeless soup which will never “go out of style.” For this recipe you will need:
1 onion, emincer (thinly sliced)
1/8 piece of baguette
Sachet bag (thyme, bay, and peppercorns)
2 clovers garlic
Salt and White Pepper
4 oz. Gruyere cheese
4 oz. Sherry
Cook onions low and slow until dark brown (not burnt) and caramelized.
Finely mince garlic; rub baguette with a drizzle of olive oil and salt. Pop into a 325 degrees oven until brown and toasted, about 10-12 minutes.
Add 2 Tbsp water to pan to remove brown bits. Then, add garlic and cook until fragrant, about 2 minutes. Degalze with sherry and take it down to sec (dry). Next, add the chicken stock, scrape brown bits from bottom of the pan, and add the sachet bag. Allow the soup to sit and simmer for 30-40 minutes. Season with salt and white pepper. Ladle soup into bowls- leaving 1.5″ lip. Top with baguette pieces and a handful of cheese. Pop under a salamander or broiler until the cheese is brown and bubbly.