Heidi’s French Onion Soup


I can never get enough French Onion Soup! I was about 10 the first time I tried it… but from my first bite, I was sold. We ate out a lot when I was growing up and for years I ordered it every time I saw it on the menu. Even now, I am still tempted when I see it. I assure you that I have had enough onion soup to make me quite the connoisseur. By the time I was in 11th grade I decided to make it at home. I have spent years in my kitchen tweaking my love affair with this soup.This is my favorite French Onion Soup! Simple but Perfect! 

Heidi’s French Onion Soup
6 large sweet onion
1 clove of garlic finely minced
3 cans Consomme (sometimes I make my own beef stock reduction, but keeping it simple is best)
2/3 cup good white wine (a good Pinot Grigio or Sauvignon Blanc)
1 tsp pure vanilla extract
1 tsp salt
1/2 tsp white pepper
6 slices of a good Garlic and Rosemary bread grilled of toasted.
4 Tbs butter
2 cups Gruyere Cheese shredded

Making a good french onion soup takes time but it is worth the patience. Cut all the onions in half then slice medium/thin and place in a stock pot with 3 tablespoons of butter. Add minced garlic salt and white pepper. Cook on medium/low until all the onions are caramelized to a rich light brown color (this should take 20 to 30 minutes). Next deglaze the pan with your white wine and cook for 5 minutes turning up the heat a little. Next add the vanilla and consomme. Cook another 20 minutes on medium low so all the flavors can really marry. At this time, put in the last tablespoon of butter and melt. It adds a beautiful glaze and flavor to the soup at the end. Using a ‘two cup ramekin’ size (or oven safe bowls), fill the ramekins 1 and 1/2 cups full of soup. Make sure to use a slotted spoon at least once while scooping to ensure equal onions among the distribution. Place the bread on top with a healthy heaping of Gruyere cheese (~1/3 cup per bowl). Preheat Broiler on Hi. Place the ramekins on a baking sheet and broil until cheese is melted and bubbling. Remove carefully from oven and… Enjoy, enjoy, enjoy!!!


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