It’s that time of the year when you’re craving something to warm you up.
But it has to be delicious.
Let’s make French Onion Soup.
Preheat your oven to 325˚F.
In a large pot over medium-low heat, heat 4 tablespoon olive oil and add 2 tablespoons butter.
Once the butter is melted, stir 6 cups of thinly sliced yellow onions and coat with oil and butter. Cover and cook for 20 minutes, checking occasionally.
Turn up the heat to medium-high. Add 1/2 teaspoon salt and 1/2 teaspoon sugar.
Stir & keep cooking until onions are brown and caramelized. It’s important that the bottom of the pan develop some browning.
Stir in 3 tablespoons flour, 1 tablespoon at a time and cook for about 30 seconds.
Add 1 cup of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
Add 5 more cups of beef stock, 1 cup white wine, 1/2 teaspoon ground sage and 1 whole bay leaf.
Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
In the meantime, cut up 1 loaf french bread or baguette into 1/2 inch thick pieces. Brush with oil on both sides.
Bake at 325˚F for 30 minutes, flipping halfway.
Once they are done, increase oven temperature to 350˚F.
In an oven safe bowl, pour the onion soup, filling about 3/4 of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
Check out the video below for all the delicious details.
Bake for 2-3 minutes or until the cheese has melted completely and become slightly golden.
Then serve eat & enjoy!