Okay people, what do we know about onions? They make your breath stink, you cry when you cut them, and they’re used as a heavy-handed metaphor in Shrek. While that doesn’t make them sound too pleasant, there’s a ton of potential locked inside all those layers. One guy even found a way to make three pounds of them into something delicious.
Sound daunting? It shouldn’t! We’ll make this nice and easy for you.
Here’s what you’ll need to make amazing French onion soup:
1/2 stick of butter, 6 onions, 6 garlic cloves, 1/2 cup of dry white wine, 3 cups of low-sodium chicken broth, 3 cups of beef broth, 1 teaspoon of Dijon mustard, 1 loaf of French bread, 1 cup of grated Swiss cheese, 1/2 cup of grated Parmesan
1. Slice your bread, throw it on a cookie sheet, and brown it in the oven.
Each slice should be about an inch thick.
2. Roughly chop your onions and slice each clove of garlic in half.
You’ll want some serious chunks of onion in the soup, so don’t worry about making neat, even slices. That being said, make sure you don’t go crazy enough with that knife to lose a finger.
3. Melt the butter in a large skillet.
This will have to hold quite a bit of liquid, so make sure the skillet is deep enough for the task.
4. Once the butter is melted, add the garlic. Let this brown for a minute or two before throwing all of the onions in on top. Caramelize everything for about 45 minutes.
5. Once the onions have reduced down, add in your white wine. Stir until the wine thickens into a glaze.
6. Now add the chicken broth.
7. Stir in a teaspoon of Dijon mustard.
8. Top it off with beef broth. Simmer for 25 minutes, stirring occasionally.
See what I mean about using a huge skillet?
9. Season to taste with salt and pepper.
Liberal seasoning will really bring out all the flavors, so there’s no need to be timid.
10. Ladle the soup into high-walled dishes and add the toasted bread on top.
Some French onion soup recipes tell you to place the bread in the bowl before adding the soup, but putting it on top will allow it to soak up just enough of the soup to soften without getting totally soggy.
11. Cover it up with grated Swiss.
12. Sprinkle Parmesan on top of all that goodness to fill in any gaps.
13. Bake or broil to melt the cheeses until they’re golden brown.
14. Dig in!
For a step-by-step guide, check out Jack’s full video below:
I don’t know about you, but watching that made me hungry. Who knew three pounds of onions could turn into something so delicious? I think I know what I’m having for dinner.