french onion soup

I made a beef stock from scratch the other day, solely for the purpose of making french onion soup and according to Rock, it was really worth it.  Of course you don’t have to make your own beef stock and can just buy it packaged but if you have time to try out the recipe, it really does taste way better than packaged.  Anyway, this is actually a super easy soup to make and gives you a bit of a feeling like you’re posh.  For me, I’m always down for anything smothered in melted cheese.  Just a note, you will need some sort of oven-safe serving bowl like Corningware or something similar since you’ll have to broil the soup.

6 – 8 yellow onions (I aimed to use 8 but then I got lazy after slicing up 6)  /  about 8 good knobs of butter  /  ~ 2 litres of beef stock  /  a couple splashes of balsamic vinegar  /  a couple splashes of red wine  /  salt and pepper  /  shredded gruyere cheese  /  a baguette  /  olive oil

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Thinly slice up the onions (this is when I got lazy and gave up after 6) and toss into a large pot with the knobs of butter over medium to medium-high heat.  This will be the only part of the soup that requires any real ‘hard work’:  stir pretty constantly the onions while they’re cooking until they’re soft and golden brown.  Just be patient.  When you start off, it will look like a LOT of onions but it will reduce significantly.

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Next, add in the beef stock, balsamic vinegar and red wine and then season with some salt and pepper.  Loosely cover with a lid, reduce the heat to low-medium and let it simmer for about 45 minutes or so.  In the meantime, heat the oven to 350F.  Diagonally slice up the baguette, 2 slices per serving, and lay out on a baking sheet. Drizzle a bit of olive oil over the baguette slices and then toast in the oven.

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When the soup is ready, ladle into serving bowls, top the soup with the toasted baguette slices and then plop a good handful of shredded gruyere over the top.  The more cheese the better.  Put under the broiler until the cheese is all melted and bubbly, being careful not to let it burn.  And that’s it, you’re all done!  Be careful when serving ‘cus the bowls will be super hot.  Rock says that if he had a restaurant, he would be happy to serve this soup.

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