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About
French Onion Soup
As you might recall, I recently made a garlic crusted prime rib for a holiday meal. The meal yielded a lot of leftover meat, and because of that, I made a french onion soup that was not only simple to make, but one that was full of rich beef flavor. Let’s just say that my in-laws had two medium sized bowls a piece.
Ingredients:
- 8 Large Onions (I used white, however you could used yellow, red, etc.)
- 8 cups of Beef Stock (I used Kitchen Basics)
- Rib Bones (if you have them)
- French Bread
- Gruyere Cheese
- Olive Oil
- 2 Cloves of Garlic
Chop in onion in half and chop the little end nub off each side of the onion. Begin to slice the onions, not too thin. Once all the onions are all sliced, and you are done wiping your tears from the enzymes that are released, heat a large pan, with approximately 3-4 tablespoons of olive oil. Once heated, add the onions and garlic, and cook on medium heat, turning occasionally. The goal here is to caramelize the onions. This process can take nearly thirty minutes, especially with all of the onions, so just sit back and enjoy the aroma. During the cooking process of the onions, you could add a couple of tablespoons of sugar to assist with the process, however I never had the need to do so.
Now that the onions are caramelized, add the beef stock, and your rib bones. Continue to cook on medium to high heat for another 30 minutes, then reduce to simmer for another 30 minutes. During this time, cut thick slices of your bread and place on a baking sheet. Place in a 350 degree oven for 5 minutes or so until it gets toasted. Remove from the oven, then top each slice with gruyere cheese, return back to the oven to melt the cheese. You could use the top broiler as well to get it nice and bubbly. Once you are ready, ladle in the soup into your serving bowl, then add the crouton with cheese on top.
You will most likely return to this process a couple of times as it is so darn good.