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–+ servings
David Murphy

French Onion Soup Recipe

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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 3

Ingredients
  

  • 4 Large yellow onions sliced
  • 3 Cups organic beef broth
  • 1 Beef bouillon cube
  • 1/2 Cup red wine shiraz or cabernet works best
  • 1/4 Cup salted butter
  • 1 Teaspoon of sugar
  • Sea salt & cracked pepper to taste
  • Sourdough bread sliced or you can buy whole and slice yourself
  • Shredded Gruyer cheese

Instructions
 

  1. In medium sized pot over a low-medium flame, add butter. Once butter is melted, add the sliced onions. Cover with a lid, and allow onions to cook for approximately 15 minutes. After 15 minutes, add your teaspoon of sugar and cook for an additional 30 minutes. Stir onions occasionally. When done, your onions will be completely soft, translucent, and even have a slight browning effect to it. This is what you want!
  2. Add beef broth, bouillon cube, red wine, and sea salt & pepper.
  3. Allow to come to boil and cook for approximately 15 minutes without the lid on top.
  4. Preheat oven (or toaster oven) to 425.
  5. Cut sourdough bread into halves to make sure it fits into your personal soup tureens. Placed sourdough bread on a cookie sheet an add shredded cheese on top. Cook until cheese has melted. Approximately 5 minutes.
  6. With a soup ladle, fill your soup tureens and place cheesy bread on top. Add more shredded Gruyer cheese on top and place back in oven for an additional 5 minutes, or until cheese is fully melted and even slightly brown.
  7. Allow your soup to cool for approximately 5 to 10 minutes before serving, as it will be piping hot!

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