As written from New Best Recipe
“French onion soup should have a dark, rich broth, intensely flavored by a plethora of seriously cooked onions and covered by a slice of French bread that is broth-soaked beneath and cheesy and crusty on top. Unfortunately over the years, we had consumed many crocks of flavorless onions floating in hyper salty beef bouillon and topped with globs of greasy melted cheese. We had also eaten weak, watery soups. We set out to develop a soup to obliterate these bad memories.”
Well, they did. This soup is simply divine. You probably won’t even need dinner conversation, you’ll be so immersed in tasting all of the flavors of the soup and simply enjoying every bit of your dinner with all of your senses.
Tips before you start
* the double layer of Emmentaler and Asiago is my favorite combination
* make sure to use broiler safe soup crocks
* tie the herbs together with kitchen twine to make removing them easier
* slicing the baguette on the bias will make the slices fit better in the mouth of the crock
* unless you wear contacts, I would get a pair of dorky (but cute) onion goggles. They work.
adapted from: The New Best Recipe
2 tablespoons unsalted butter
5 medium red onions (about 3 lbs) sliced thin
6 cups low sodium chicken broth
1 ¾ cups low sodium beef broth
¼ cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
ground black pepper
1 baguette, cut on the bias (2 slices per serving)
slices of Swiss cheese (either Emmentaler or Gruyere)
3 oz Asiago, grated
For the soup: melt the butter in a large stockpot or Dutch oven over medium high heat; add the sliced onions and ½ tsp salt and stir to coat the onions with the butter. Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30-35 minutes.
Stir in the broths, wine, and herbs, scraping the bottom of the pot with a wooden spoon to loosen the brown bits, and bring to a simmer.
Simmer to blend the flavors, about 20 minutes, and discard the herbs. Stir in the balsamic vinegar and adjust the seasonings with salt and pepper. (The soup can be cooled to room temperature and refrigerated in an airtight container for up to 2 days; return to a simmer before finishing the soup with the bread and cheese.)
For the crusts: Adjust an oven rack to the upper-middle position; heat the broiler. Set heat-safe bowls or crocks on a baking sheet; fill each with about 1 ½ cups of soup. Top each bowl with 2 baguette slices.
Top with slices of Swiss, placing them in a single layer. Sprinkle with about 2 tablespoons of grated Asiago and broil until well browned and bubbly, about 10 minutes or so. Dive in and savor each delicious bite.