This recipe for French Onion Soup is a labor of love worth every bite. Top with crusty cubed bread and shavings of Parmesan cheese for a simple garnish. Or if you want the classic soup, ladle into a small crock, top with a French baguette slice and Gruyere cheese and bake until melted and golden brown.
French Onion Soup
Yield: serves 4 to 6
3 large Vidalia onions (about 8 cups), thinly sliced
4 tablespoons unsalted butter
1 tablespoon (about 8 sprigs) fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup sherry or red wine vinegar
1 tablespoon Worcestershire sauce
2, 32 ounce boxes (2 quarts) beef stock
Shaved Parmesan cheese and cubed, crusty bread (like a baguette or sour dough) for garnishing
Melt the butter in a large stockpot over medium heat. Add the onion, thyme, 1 teaspoon of salt and pepper and toss to combine. Continue cooking the onions, stirring often, until very tender and caramelized, about 45 minutes.
Once the onions are caramelized, deglaze the pan with the vinegar and Worcestershire sauce and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the beef stock and remaining teaspoon of salt and bring to a boil. Reduce the heat and simmer the soup until the flavors meld together and the soup reduces slightly, about 30 minutes more.
Taste and adjust seasoning if necessary. Ladle into a bowl, top with cubed bread and shredded Parmesan cheese. Serve and enjoy!