Kitchen Guy

French Onion Soup

Posted by Chef Jim on March 10, 2009

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1 Tbsp. olive oil
3 pounds yellow or sweet onions, peeled, halved and sliced thin
1/3 cup white wine
2 quarts beef bouillon
1 quart chicken bouillon
1 1/3 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
1 cup grated Gruyere cheese (or Swiss cheese slices)
8 slices toasted French bread

In a Dutch oven or large heavy soup pot, heat the oil over medium heat. Add half the onions and cook, stirring occasionally until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally until a deep and dark caramel color (this could take up to 1 hour). Add the wine and cook until evaporated. Add the beef and chicken bouillon, lemon juice, salt, white pepper, Tabasco and Worcestershire. Reduce the heat to medium low and cook for an hour until the soup is thick and fragrant. Remove from the heat, cover and keep warm.

Preheat the broiler. Ladle the soup into crocks until almost full. Float one slice of toasted French bread and cover with cheese. Place all crocks onto a baking sheet and place under the broiler until the cheese is bubbly melted and golden.