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French Onion Soup

French Onion Soup in a black bowl

I’m British, so I know a thing or two about dreary fall weather, as it’s something we experience 12 months out of the year. That’s not true. I saw the sun at least a dozen times growing up. Very exciting stuff! Seriously, though, part of why I love pub comfort food so much is because it’s the perfect cure for those chilly, rainy days. The king of these foods, in my mind, is French Onion soup. But you don’t have to go sit at a pub to get it. It’s easy and fun to make. Follow my recipe below to see how true that is. I can guarantee you it’s gonna be one of those recipes you come back to again and again.

Recipe

SERVES 4 – Cut or double recipe.

French Onion Soup

Ingredients

Steps

  1. In a large sauce pot, add grapeseed oil, onions, and shallots.

  2. Cook over medium heat for about 12 minutes, stirring frequently. Onions should be brown in color.

  3. Season with salt and pepper. Add butter.

  4. Using a wooden spoon or whisk, incorporate flour and cook out raw flour for two minutes while stirring.

  5. Add sherry and bay leaves, continuing to whisk and cook for 3 minutes. Use caution as sherry is flammable! If sherry does ignite, simply step back from pan and turn the heat to low. Once the alcohol has cooked off, the flame will go out.

  6. Add beef stock and bring soup to a boil for 1 minute. Then drop soup to a simmer for 7-8 minutes. Season with salt and pepper.

  7. Lightly toast rye bread in the oven for about 1 minute on each side.

  8. Top toasted bread with Gruyere cheese and melt.

  9. Serve soup in a bowl. Place toast with melted cheese on top.

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