French Onion Soup

French onion soup is on the menu today and boy do I thoroughly enjoy preparing this rich beef broth soup packed with caramelized sweet onions topped with toasted bread and bubbling gruyere cheese. Ingredients will be in my description box if you want to follow along. Now let's get into the kitchen. First up on the prep list is to thinly slice up some sweet onions and I'm thankful to have a few candy yellow and white sweet Spanish onions from my backyard garden but most yellow onions will do, the dahlia onions being the most ideal. Just make sure to slice them up fairly thin for easy caramelization. Now I know there's loads of tips and tricks to avoid onion tears but the best in my book is proper airflow or ventilation in your workspace so open a window or turn on a fan nearby if you can because I clearly forgot to do that here. Nonetheless get a pan on medium to high heat with a splash of olive oil in it and add in your sliced onions. Cook these for 10 to 12 minutes making sure to stir occasionally until they've caramelized quite a bit. Deglaze with a little beef broth and let that cook down. Let the onions caramelize a bit more then deglaze again with more beef broth. Deglaze for the final time with a good splash of dry white wine and cook that down until most of the moisture is gone. Add in the rosemary and thyme, cracked black pepper along with a splash of malt or sherry vinegar and worcestershire sauce. Add in the rest of the beef broth, season with salt and let this simmer for 10 minutes with a lid. After the broth has reduced a bit and become even more complex you're going to finish it off with a few knobs of butter and once the onion soup base is where you want it flavor-wise you're going to pour it into your bake safe serving bowls or ramekins with a good amount of broth and onions. Then you're going to top that off with sourdough bread and a few slices of swiss or gruyere cheese. Bake this at 400 degrees fahrenheit until the top of the cheese is bubbling and the edges of the bread are toasty and crispy. Once the soup is out of the oven allow it to cool down for a few minutes then it's ready for the French onion soup when done right has a very complex sweet and savory flavor that is beautifully balanced with dry white wine and a splash of vinegar. Pair that with toasty bread and cheese and you'll start to really understand why this soup is a fan favorite around the world. Drop a comment letting me know your thoughts on my onion soup. Like and share if you enjoyed the video and I'll see you next time with another recipe. Later everybody!