On Lasts and French Onion Soup
Easy French Onion Soup that warms the heart and soul. This makes a stock pot full of soup, plenty to eat, share, and refrigerate leftovers.
Ingredients
Scale
- 5 Pounds of onion of your choice (sweet, white, yellow) sliced thinly.
- 2 Tablespoons oil (or 1 Tablespoon Oil 1 Tablespoon Butter)
- 1 Tablespoon of White Granulated Sugar
- 1 tablespoon Salt
- 1 Tablespoon Pepper
- 1 Cup Red Wine (or more, to taste)
- 64 Ounces Beef Broth
- 3 Cups Beef Stock
Instructions
- Slice onions thinly, and saute in oil.
- Sprinkle sugar over onions once wilted to encourage caramelization process- you don’t need to do this step, I find it speeds the process a bit.
- Cook onions until they are golden brown and caramelized.
- Add salt, pepper, red wine, and beef stock and simmer.
- Add additional beef broth to soup and cook a low until combined. I let mine sit on top of the stove for an hour or so on low to let the flavors mellow.
- Serve into individual servings in oven safe dishes, top with croutons or bread, and top with Gruyere cheese and bake until bubbly (I sprinkle shredded Gruyere on mine and call it a day).