Provider Farm

From our fields, for your family

French Onion Soup

Course: 
This is Max's specialty. Try making it with broth from our own beef shanks. Make sure to use yellow onions as other types do not caramelize.
Ingredients: 
  • 5 onions
  • 2 tbs. butter
  • 2 tbs. olive oil
  • pinch of thyme
  • 2tbs. dry sherry or white wine
  • 3 1/2 c. beef stock
  • salt to taste black pepper
  • slices of good toasted bread
  • grated gruyere cheese
Directions: 

Put soup pot over medium-low flame and add oil and butter until melted. Add chopped onions and a pinch of thyme, and stir occasionally. When they begin to brown after about 15 minutes, turn the heat down and cook, stirring often for 40 minutes. This is the hard part! Don't let them burn during this slow cooking process. The onions will turn a rich brown.
Add sherry or wine and turn up heat to high and stirring continuously, cook off sherry or wine. Add stock and bring to boil then reduce heat and let simmer for 20 minutes. Add salt and pepper to taste but don't skimp on the salt. It'll bring out the flavor of the soup.
Pour soup into oven proof bowls, float bread slices on top and sprinkle cheese. Put in broiler until cheese is melted and voila!

Credit: 
The Joy of Cooking