French Onion Soup

⏲️ Prep time: 30 min

🍳 Cook time: 3 hours

🍽️ Servings: 5

Ingredients

6-7 Onions, cut into quarter moons

1 stick of butter

1/2 cup Olive oil

Salt, to taste

1 Baguette Loaf, sliced

1 Can of Chicken Broth

3 Garlic cloves, finely chopped

1/4 cup brown sugar

Balsamic vinegar, to taste

Worcestershire Sauce, to taste

Soy Sauce, to taste

64oz Beef Broth

2-3 Bay Leaves

Melty cheese, preferably guereye or swiss

Directions

1. Sweat the onions in a covered Dutch oven over med-low heat, salt them, with 1

whole stick of butter and some olive oil for about 2 hours stirring

occasionally but increasing in frequency as the heat gets raised over time.

2. When the onions are soft and mostly shrunken down, and mostly covered by the

butter, oil, and onion juice, strain and collect the juice in a bowl. Brush

the onion juice over each side of slices of baguette bread.

3. Return the strained onions to med-high heat, uncovered, stirring and

deglazing with chicken broth frequently but not so frequent that they turn to

mush. When the entire can of chicken broth has been added for deglazing, add

3 finely chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar,

Worcestershire sauce, soy sauce. Wait until the pot dries and a fond is

formed in between adding each liquid ingredient slowly. Keep slowly deglazing

with the wooden spoon and caramelizing those onions.

4. After onions are thoroughly caramelized and there are no more liquid

ingredients to add, pour in 64oz beef broth and 2-3 Bay leaves. Cover on

medium heat until it simmers. It is now ready to serve!

5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then

under the broiler covered in cheese until melted. Soup can be served poured

over the bread slices or the bread floating on top.