French Onion Soup

Soup is one of my favorite things to make in the fall and winter months.  There is just something comforting about a food that can warm you up when it is cold outside.  This French Onion is fairly simple and quite delicious, if I say so myself.  Give it a try and let me know what you think!

 

Ingredients:

1 stick of butter

4 large sweet onions sliced thin

4 cloves of garlic

1 tsp. sugar

1 tsp. sea salt

black pepper to taste

1 cup of dry white wine

1 quart of beef broth

1 cup of chicken broth infused with garlic and onions

5 sprigs of fresh thyme

 

Directions:

In a large dutch oven over medium heat add the stick of butter.  When melted add the onions.  (I use a mandolin to cut them, but you can do it by hand or in the food processor if you have the shaving attachment.)  Stir and add in the sugar, this will help them to carmelize a little quicker.  After about 5 minutes add the salt & some fresh cracked black pepper.  Keep stirring until they look like the ones below.  

 

When the onions are completely carmelized add the garlic and allow to soften and turn golden for a minute or two, then add the white wine.  Use a wooden spoon to scrape up all the brown bits from the bottom of the pot.  When the wine begins to cook off and bubble add your beef broth and chicken broth.  I find a combination of the two makes the soup a little lighter, which I like, but if you want a really rich soup using just beef broth is fine too. Once all your liquid is added, throw in a few sprigs of fresh thyme and allow to simmer for 15-20 minutes.  I served my soup with a baguette that I brushed with butter and garlic powder and topped with a gruyere/ swiss cheese blend and broiled until bubbly and golden.  I hope you like this as much as I did!