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French Onion Soup
  • 1 red onion
  • 3 yellow onions
  • 1 tablespoons butter
  • 1 teaspoon salt
  • 2 cups white wine
  • 1 32 oz box beef stock
  • 1/2 32 oz box chicken stock
  • splash or two of apple cider
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 baguette
  • Kosher salt
  • Ground black pepper
  • 1 cup Gruyere cheese, grated (sliced is too much)
  • Instructions:
  • Trim the ends off each onion then halve lengthwise. Remove peel and finely slice using v-slicer. Add butter to dutch oven over medium heat. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in.
  • Add thyme and bay leaf (keep both whole to pull out at end)
  • Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning until close to end.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
  • Add beef and chicken broth, and apple cider. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut bread at an angle in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt and pepper.
  • Remove thyme and bay leaf and ladle soup into crocks leaving one inch to the lip.
  • Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
  • (Alton Brown recipe with minor modifications)

  • Source: adapted from: http://www.foodnetwork.com/recipes/alton-brown/french-onion-soup-recipe.html