French Onion Soup
Served in almost every diner in New Jersey and many French restaurants, this classic dish has countless variations. This is my favorite...
Equipment
- 6 French onion soup bowls (2-4 if making for fewer people)
- 1 Dutch Oven
Ingredients
- 1 1/2 - 2 lb yellow onions
- 1/4 cup butter
- 1 tbsp all purpose flour (more if needed)
- 5 cups chicken broth (optional: you can use bouillon but watch the salt)
- 1 tbsp molasses
- 1 fresh parsley sprigs
- 2 fresh tyme sprigs
- 1 bay leaf
- salt and pepper to taste
- 1 dash cayenne pepper
- 3-4 tbsp sherry
- 8 slices Italian of French baguette
- 1 cup mozzarella cheese, sliced (if using a block of cheese, slice the wide side to cover the bowl)
- Parsley flakes and cayenne or pepprika for garnish (this is just for appearance, not flavor)
Instructions
- In a Dutch oven over medium to medium-low heat, melt the butter. Add the onions and sauté for 25 minutes, stirring occasionally, until golden.
- Sprinkle the flour over the onions and blend well. Slowly add the broth while stirring. Continue stirring until it comes to a boil (about five minutes)
- Add the molasses, parsley, thyme, bay leaf, salt, pepper, cayenne, and sherry. Stir, then reduce the heat to low and let it cook for 40 minutes until the onions are tender. Adjust salt, pepper, and cayenne pepper to taste.
- When ready to serve, preheat your broiler to 400°F. Spoon the soup into 4-6 bowls. Place a slice of bread in each bowl, then top with mozzarella cheese. If desired, sprinkle with paprika and parsley.
- Place the bowls under the broiler for about 5 minutes or until the cheese is golden (but not burned). Serve immediately, as the cheese is best when hot.
Notes
- As I mentioned above I use mozzarella because I prefere the way it melts. The classic cheese to use is Gruyere; it is good but it will absorb into the broth and change the flavor. Try it both ways and let me know what you think!