This French Onion Soup recipe has an amazing depth of flavor and is really good for you. Onions have both anti-inflammatory and anti-viral properties so they can boost your body’s immune defenses.
Heat a large stock pot over med heat, add 2 tablespoons of butter. Once the butter is melted add all of the onions to the stock pot. Season with a few pinches of salt. Stir the onions quickly and coat them with the melted butter then stop stirring and cover with a lid.
Let them cook over medium heat with out stirring for 5min. Uncover the pot and make sure that the onions on the bottom are not burning. If they are becoming too dark then stir the onions and cover again. continue to check the onions every few minutes and stir until they are caramelized should take between 30-45 min.
As they cook, they will sweat, break down and release their juices. The juices must then be allowed to caramelize and form a crust which is deglazed with a fortified liquid. This is what will give the soup its rich brown color and deeply flavorful stock.
Set your oven to the broiler setting
Once they are caramelized to your liking add 1/2 of the Sherry wine and let it evaporate. Add the beef stock, turn the heat down to a simmer and cook un covered for 20min. Season the soup with salt and pepper to your liking. Finish by stirring in the other half of Sherry wine.
Lay the baguette slice out on a cookie sheet and drizzle with olive oil. Place underneath the broiler until they are golden brown on one side. Remove them from the oven and let them cool.
Fill the ramekins with the finished soup, add the baguette slices to each ramekin on top of the soup. Then evenly distribute the grated cheese on top of each one. Place the ramekins on a cookie sheet and put them under the broiler until the cheese is melted. Serve immediately with a glass of Williamson Wines Amour Merlot.
Don't have a ramekin or oven proof bowl? No problem! Toast the baguette slices just like you would in Step 5. Remove them from the oven and top the baguettes slices with the cheese. Place them back under the broiler until the cheese has melted on the the bread. Garnish each bowl of soup with the baguette slice and Serve immediately.