It's soup season and this is the mother of all soups. There is just nothing like the rich, savory broth of French Onion. Warm up tonight with a bowl of the best soup you will ever make. BTW... we tested a slow cooker version for you too! See the tip under the recipe.
What You Need
For the Soup:
2 tablespoons unsalted butter
3 pounds yellow onions, halved, peeled, and sliced 3/8 inch thick
2 tablespoons Tessemae’s Honey Balsamic
coarse salt and ground pepper
1 cup white wine
2 tablespoons Tessemae’s Slow Roasted Garlic
2 sprigs thyme
3 cups chicken stock
3 cups beef stock
For the Topping: (Optional)
4 to 6 baguette slices
6 ounces Gruyere cheese, sliced
What to Do
- In a large heavy pot, melt the butter over medium-low heat. (See note for Slow Cooker Alternative.) Stir in the onions, Honey Balsamic, and season generously with salt and pepper.
- Cook the onions, without stirring, until wilted (about 10 minutes.) Continue to cook, stirring occasionally, until deep golden brown, about 1 hour. If bottom of pan starts to over brown, scrape up with a wooden spoon. Do not worry about the onions burning, you want them to be dark.
- Stir in the wine and scrape up any brown still on the bottom. Stir in the Slow Roasted Garlic, thyme, chicken and beef stock. Bring to a boil, reduce to a simmer and cook until flavors meld, about 15 minutes. Adjust the seasoning with salt and pepper and remove the thyme.
- Serve the soup in bowls, or top as follows: Heat broiler to high. Line baguette slices on a baking sheet and broil to toast. Spoon soup into oven save crocks and place on a rimmed baking sheet. Put a slice of baguette in each bowl of soup. Top with cheese slices and broil until browned and melted.
Slow Cooker instructions: Before Step 1- Put the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter, Honey Balsamic, and season with salt and pepper. Cover and cook on LOW overnight or for 12 hours. The onions should be dark golden brown and soft. Move to Step 3.