FRENCH ONION SOUP - Learn how to make ONION SOUP Recipe Demonstration

FRENCH ONION SOUP...loaded with caramelized onions then simmered in beef, chicken, or vegetable both (OUR CHOICE)!! Topped with a thin slice of toasted French bread & grated Gruyere or Comté cheese!! SIMPLE DELICIOUS!! Recipe below by clicking on SHOW MORE...

FRENCH ONION SOUP:

• 1 tablespoon olive oil
• 2 tablespoons All-Purpose flour
• 1/4 teaspoon freshly cracked black pepper
• 6 medium-size Spanish/yellow onions, thinly sliced
• 4-6 ounces Gruyere or Comté cheese, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried Thyme
• 8 cups (2 quarts) beef, chicken, or vegetable broth
• Baguette Bread, sliced 1/4-inch thick
• 1 clove of garlic
• 1/4 cup apple cider vinegar
• 3 bay leaves

1. In a 5-6 quart Dutch oven, or heavy bottom sauce pan, over medium-heat, add olive oil and sliced onions. Toss onions until well coated with oil. Add additional salt (about 1/4 teaspoon) over onions. Toss well. Add tight fitting lid. Cook onion for 30 minutes. Stirring every 5 minutes.
2. Add apple cider vinegar. Bring to a boil. Cook 5 minutes, or until vinegar has reduce by half.
3. Add flour. Cook for 1 minute to remove raw flour taste.
4. Add chicken broth (or your choice of broth), bay leaves, thyme, salt, and pepper. Stir well. Bring to a boil.
5. Reduce heat to low. Simmer (uncovered) for 1 hour. Stirring occasionally.
6. Meanwhile, slice French bread 1/4-inch thick. Broil until golden on both sides. Rub garlic clove over each broiled slice.
7. Ladle French Onion Soup, about 3/4 full, into oven proof ramekins. Top each with a slice of toasted bread, and grated Gruyere or Comté cheese.
8. Place ramekins, on durable baking sheet, under broiler. Broil until cheese is bubbly and golden.
9. Serve & ENJOY!!!

TIPS: Store Onion Soup well in an airtight container, in refrigerator, up to 3 days. Store soup separately from toasted bread, and cheeses. Warm Soup. Add bread, and cheese. Broil.