My mom has always made the best french onion soup.
I have always struggled to created the perfect bowl. Mine had always seemed to be "light", watered down, lacking rich flavor.
So I went back to my roots…Mom's way.
I just made this for dinner last night, and my tongue was dancing with joy (and then again for lunch today).
So here it is.
Rich French Onion Soup
1lb sweet onions, thinly sliced (it's important to use good onions)
4 TBS butter
Salt and Pepper to taste
1/4 cup dry Sherry
3 cups beef broth (the higher the quality the better)
3 cups chicken broth (" ")
6 slices toasted French Bread
6 TBS shredded parmesan cheese
8 oz Swiss Cheese (this may vary depending on your tastebuds)
In a large sauce pan melt butter over medium heat and add onions. Sauté over medium-low heat until onions are clear. Do not brown the onions. Take your time with this, it's good to let those onions "sweat" to bring out the flavor.
Sprinkle with salt and pepper to taste. I use about 1/4 tsp pepper and 1/4 salt.
Add the broths and sherry and allow to simmer for 2 hours.
*note* You don't have to let it simmer for this long, but the longer it simmers the better the flavors meld together. You could let it simmer for as little as 20 minutes.
Spoon the soup into 6 oven safe bowls and top with the toasted bread. Sprinkle with parmesan cheese and top with the swiss cheese.
*note* I love using Swiss with this but many others may enjoy a more mild Provelone or Gruyere.
Bake at 425 degrees until cheese is bubbly and browning on top.
Try to be patient and not scorch your tongue.
You will love this soup. I promise!