French Onion Soup
French Onion Soup
My Husband and I loves the restaurant Town Hearth here in Dallas, Texas. We recently ate at the restaurant and I tried their French Onion Soup and I was immediately hooked! I have had many French Onion Soups but not like this one. I could taste the added flavors that was put in the soup. As soon as I got home, I knew I had to make this soup. I used 5 white onions but you can use yellow onions but just know, yellow onions are sweeter than white onions and could cause the soup to be more on the sweeter side. Slice 5 white onions.
In a pot, add 4 tbsp of butter and 2 tbsp of olive oil. Add the onions to the pot and cook for 20-30 minutes on medium heat until the onions are caramelized and have turned a brown color.
To the onions, add 1 tbsp of minced garlic, salt and pepper (to taste), 1/2 cup of sherry wine, 4 dashes of Worcestershire sauce and 8 cups of beef broth.
Add 2 bay leaves and cover with a lid. Simmer for 20-30 minutes or until the onions are soft.
Remove the bay leaves from the soup. Taste and season with more salt & pepper if needed.
Cut a loaf of French bread into 2 inch thick slices and broil in the oven until both sides are brown.
Add the soup to oven-safe bowls and top with provolone cheese.
Top with shredded gruyere cheese and add to the oven on broil for 5 minutes or until the cheese has turned a slight brown and have a crust.
Serve the soup with toasted French bread. Serve and ENJOY!
French Onion Soup
Ingredients
- 5 white onions
- 8 cups beef broth
- 4 dashes Worcestershire sauce
- 1/2 cup sherry cooking wine
- 4 tbsp butter
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp flour
- 2 bay leaves
- 1 loaf of French bread
- 4 slices of provolone cheese
- 1/2 cup shredded gruyere cheese
- Salt & Pepper (to taste)
Instructions
- Slice the onions.
- In a pot, add butter and olive oil. Add the sliced onions to the pot.
- Cook for 20-30 minutes on medium heat or until the onions are caramelized and have turned a brown color.
- Add minced garlic, salt & pepper, flour, sherry wine, bay leaves, Worcestershire sauce and beef broth and stir.
- Cover the pot with a lid and simmer for 20-30 minutes or until the onions are soft.
- Remove the bay leaves from the soup. Taste and season with more salt & pepper if needed.
- Cut the loaf of French bread into 2 inch slices and broil in the oven until each side is brown.
- Add the soup to oven-safe bowls and top with slices of provolone cheese and shredded gruyere cheese.
- Add the bowls to the oven on broil for 5 minutes or until the cheese has turned a slight brown and have a crust.
- Remove from the oven and serve with the toasted French bread. Be careful it will be hot. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
