I have been craving french onion soup for the last few weeks since a restaurant I was at was out of it. French onion soup has always been one of my favorites. Even when I was super picky I loved it, although I mostly just ate the cheese off the top. I have made it a handful of times myself but this was by far the best!
4 yellow onions, sliced
2 cloves of garlic, minced
1 stick of butter
1 cup of sherry
1 tbs of flour
2 boxes of beef broth
2 slices of provolone cheese
2 slices of baguette
1/4 cup of grated swiss/gruyere mix
Salt, pepper, cayenne, paprika
Place one stick of butter in large pot. Peel onions, cut in half and then cut into slices. Add to pot with butter and garlic and turn on heat to medium-high. Season with salt, pepper, paprika and a small pinch of cayenne for a little spice. Cook onions until soft and caramelized.
Turn heat down to medium and add sherry. Let sherry cook out for 5-10 minutes. If you don’t have sherry you can use any dry red or white wine. Sprinkle flour over onions and stir. Let the flour cook for another 5-10 minutes. Next add your beef broth and simmer for 10 minutes. Season with more salt, pepper and a little more cayenne to taste.
While the soup is finishing up simmering together slice baguette and toast for a little bit. You don’t need to get much color on them but this will help the croutons stand up to the soup. Ladle soup into heat proof bowl. Float two slices on bread and cover with two slices of provolone. Sprinkle shredded swiss and gruyere mix over top. I also sprinkled on a little more paprika. Place in toaster oven and cook for 10 minutes, until cheese is bubbly and melted!
This soup is perfect for a chilly fall Sunday. Soups are great single serving dishes because you can ladle out however much you want to eat and you can usually freeze the rest to have another time, which is exactly what I plan to do!