french onion soup 2.0

I AM OBSESSED WITH FRENCH ONION SOUP!

**This is an updated recipe from my Nov French Onion Soup recipe

I was the one that was super sad when panera stopped selling it buttt this past weekend when i was in newport, i had a v good french onion soup...like lick your bowl! since it’s been depressing af, cold and raining here in nyc i decided to recreate the dish...and it was gooood and evening better the next day! try it below and yes you can caramelize onions! You can do it, just leave them aloneee!👩🏾‍🍳

Ingredients (serves 4)

• 3-4 large yellow onions, sliced (not too thin)

• 4 tablespoons unsalted butter 

• 4 cups or so beef stock (the entire container)

• 1/4 cup of dry white wine (love a sauvignon blanc)

• a splash of sherry wine

• 1 sprig of thyme 

• 2 bay leaves 

• a big french baguette, cut into pieces 

• gruyere cheese, shredded

• kosher salt & fresh cracked black pepper, to taste 

• Directions

• pre heat oven to a high broil

• add the beef stock to a small saucepan on low, to heat up

• in a deep pot, melt 4 tablespoons of butter on medium heat until the butter foams

• -add the onions, toss them in the butter and let sweat for 5 min with the lid on

• take the lid off and stir around your onions to make sure they are not browning too fast. You will continue to check on them throughout the caramelizing process as it can take up to an hour.

• check on the onions again, until they are soft, brown and sweet! taste them! You will know

• add the white wine & sherry wine

• add the warm beef stock

• add thyme, bay leaves, salt & pepper

• half cover the pot and let simmer for about 20 minutes. taste to adjust seasoning 

• cut the baguette and drizzle on some olive oil

• add the baguette in the oven for 4 min until crispy 

• spoon the soup in an oven safe bowl, add some crispy baguettes into the soup & shredded gruyere cheese 

• Put it back in the oven for 2-3 minutes until the cheese melted and enjoyyyyy!