French Onion Soup Recipe
By Chef Johnene Joy
1 stick of unsalted butter
3 Large White Onions
2 sprigs of fresh thyme
1 bay leaf
2 quarts of beef stock
2 teaspoons of dry sherry
1 tablespoon of worcestershire sauce
½ tablespoon of salt
½ tablespoon of black pepper
1 loaf of french bread(You will only use half)
4 Slices of Gruyere Cheese (if you can’t find gruyere, gouda or swiss cheese is fine)
4 Slices of Provolone Cheese
½ cup of Shaved Parmesan Cheese
Salt and Pepper to taste
Chopped Parsley for garnish
- Preheat oven to 425. Peel and slice all onions (more on the thin side). Then slice french bread about an inch thick and then set aside. Once the onions have been sliced get a nice size skillet heated and then add the stick of butter. Once the butter has melted add the sliced onions and a dash a salt and pepper. You want to cook down the onions on a medium- high heat, you want to get them caramelized, so this may take 30-35 minutes. Give the onions a good stir every few minutes until they are caramelized and tender.
- Once the onions are done, transfer them into a soup pot. Add the beef stock, bay leaf, thyme, sherry, worcestershire sauce salt and pepper and let simmer for about 35 minutes stirring occasionally. While that’s cooking put bread on a sheet pan drizzle with olive oil and then put in the oven until they are golden brown (About 7-8 minutes). Once the bread is finished take it off the baking setting and put the broiler setting on high.
- Once the soup is done taste it to see where it’s at with flavor. Then add the ½ tablespoon of salt and the ½ tablespoon of black pepper. Get a bowl (make sure it’s a bowl that can go in the oven) and ladle the soup almost to the top. Then add a piece of the toasted french bread and then the cheese you want on yours (I used a little of each for mine). Put bowl on sheet pan and put in the oven until the cheese is golden brown. It won’t take long so don’t walk away from oven. Once it’s out garnish with parsley and enjoy! Be careful it will be very HOT!!