French Onion Soup
Ingredients
- 6 red onions
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic
- 8 cups beef stock
- 0.5 cup dry vermouth
- 2 bay leaves
- 0.5 tablespoon ground peppercorn
- 2 tablespoons brandy (optional)
- Kosher salt to taste
Steps
- Peel and thinly slice onions from root to stem (approximately 10 cups total).
- Heat 3 tablespoons olive oil in a 5-6 quart pot over medium heat; add onions and cook until softened, about 15-20 minutes.
- Increase to medium-high; add remaining oil and butter; cook until onions begin browning, 20-40 minutes.
- Sprinkle with sugar and 1 teaspoon salt; cook until well browned, 10-15 more minutes.
- Add minced garlic; cook 1 minute.
- Deglaze pot with vermouth or wine.
- Add stock, bay leaves, and thyme; simmer covered on low heat for 30 minutes.
- Season with salt and freshly ground black pepper; discard bay leaves; add brandy if desired.
Notes
- Traditionally you would use vermouth or a white wine, but a deep red like Cabernet Sauvignon also works well.