This is just a real fun way to re-introduce my French Onion Soup. I’ve posted a recipe for this before and the original recipe for that can be found if you CLICK HERE. But, this recipe adds Five Different Onions that make the flavor truly unique. If you think about all the recipes you know of that call for a specific color of onion or for even sweet onions, then you know that each flavor is specific in flavor and it represents what kind of taste you what to be hitting the pallet. That being said, let’s get into this recipe, shall we.
Caramelizing the Onions is where most of the Magic happens. So it’s very Critical that you take this seriously but it is very easy to do. Just make sure that you don’t get lazy and just saute to save time. Spend a good 20 to 30 minutes to really develop the flavor you would expect from any fine restaurants French Onion Soup. If you do that, your mouth absolutely won’t be disappointed. Also, when it comes to the broth, don’t be to picky with it. I’ve made this soup dozens of times just using Beef Bouillon. The only important thing here is that you can taste the salt. If you can’t, there will not be enough flavor. So if you’re using Bouillon, be sure to add enough to taste. Another thing you want to be careful with is the wine. Adding to much will kill this soup off in seconds. Yes the wine takes the soup to a whole new level but use it sparingly.
French Onion Soup Ingredients:
1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton
Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine. In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes. Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons. Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup. Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place in the oven under a high broil for just a few minutes until the cheese melts and bubbles a nice golden brown tint, then serve.