Delicious French Onion Soup

Delicious French Onion Soup

As we all get closer to the colder months of the year, I think it is best to take a look at a classic and well known soup. I find that the classic french onion soup can warm you right up and make you feel at home no matter when you have it, but I do suggest having it in the colder months.

The process is longer, as most soups tend to be, but trust me when I say, it is definitely worth it.

Ingredients:

• 4 Large Yellow Onions
• 1 large Shallot
• 2 Leeks
• 1/2 Cup Sherry Cooking Wine
• 6 Cups Beef Broth (Store bought or homemade)
• Italian Bread
• Provolone Slices
• 1/2 Cup Parmesan
• Butter
• Olive Oil or Avocado Oil
• Your seasoning of choice (for my recipe, I use Kinder’s Caramelized Onion Butter.)
• Parsley and chives (optional)

Directions: Soup

1. Cut the onions into large chunks. Cut the shallot in smaller chunks. With the Leeks, cut the root and tops off, using the white and light green part.
2. Add olive oil to a large stock pot and butter and set to medium to low heat.
3. Add onions and cook until caramelized (times vary on this. Mine went over to nearly 2 hours, but go for to your preferred onion doneness.)
4. Once close, add shallots and leeks, soften for five minutes. (I like to add a splash of the sherry at this stage for more flavor and let it reduce for the five minutes)
5. Add in beef broth, more sherry to your desire, black peppe, and let simmer for an hour.

Directions: Crouton top

1. Cut the Italian Bread into chunks and toast in a skillet with melted butter and your seasonings.
2. While they are cooking, turn on your broiler to high.
3. When your croutons are done to your liking, place on a prepared backing sheet and top with provolone slices and grated parmesan.
4. Place in oven and keep an eye on it. Once brown remove and place sections into your bowls and top with fresh parsley or chives. Enjoy!

Notes:

1. Here is where you can find the seasoning I use if you can’t find it at the store: (Add Link)
2. I tend to like my onions caramelized more than most, so really go for your desired doneness.