French Onion Soup

I'm a little late on this post, but as promised, I'm sharing the French Onion Soup recipe I used last week. I adapted the recipe from allrecipes.com.  This recipe was easy and the soup was fantastic!! It makes a mild, somewhat sweet broth, not quite as dark as a traditional Onion Soup. We loved it, as it reminded us of the French Onion soup at one of our favorite little French Restaurants in NYC, Parigot, located in SoHo.

The ingredients I used include:
4 Tablespoons butter                                
1 teaspoon salt                                          
2 large red onions, thinly sliced                
2 large sweet onions, thinly sliced          
48 oz organic chicken broth                      
14 oz organic beef broth                            
1/2 cup red wine                                      
1 Tablespoon Worcestershire sauce          
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 Tablespoon balsamic vinegar
 salt and freshly ground pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere cheese, thinly sliced, room temp
1/2 cup shredded asiago cheese, room temp
4 pinches paprika



First, melt the butter in a large pot over med-high heat. Stir in salt, red onions and sweet onions. (I used a mandolin to slice my onions thin enough). Cook 35 minutes until the onions caramelize and form somewhat of a syrup, continue to stir.





Next, mix in the chicken broth, beef broth, red wine and worcestershire sauce. Bundle the fresh herbs, the parsley, thyme and bay leaf, together with twine and place in the pot. Simmer over medium heat for 20 minutes, continuing to stir. Remove and discard the herbs. Reduce heat to low, add vinegar as well as salt and pepper. Cover and simmer while bread is prepared.





Preheat broiler. Arranged bread slices on a baking sheet and broil for three minutes, turning once, until toasted on both sides. Remove from heat, leaving broiler on.



Arrange 4 large oven safe bowls on a rimmed baking sheet. Fill each 2/3 full with soup and top with a slice of toasted bread.



Thinly slice Gruyere cheese and place on top of toasted bread. Sprinkle 1/4 of the asiago over it. Sprinkle each with paprika.



Broil for 5 minutes or until bubbly and golden brown. Serve hot.



My crocks are small, so there was quite a bit of soup left over. I toasted extra slices of bread and stored them in an airtight container for the next day. I reheated the soup, placed the toast on top and added the cheese. I then placed them under the broiler and it made for an awesome lunch the next day! I hope you give it a try!!

have a fantastic weekend!
xo, tish