I have a new rule in my house, when you make French Onion Soup, you have to say it with a super cheesy French Accent “Ohgniohn! Le hogh hoh”. No, not really a rule, but I personally do think it adds to the enjoyment.
I made this recipe by combining what I thought were the “bests” of 2 different recipes. The first was from the October 2011 issue of Food and Wine magazine and a simple recipe from the Food Network and then adding a few little twists of my own.
First I made a Beef Broth recipe to use but I altered it to be closer to the first recipe – I added ham hocks and slab bacon instead of using a pigs foot. Here is the Beef Stock Recipe with my alterations.
- 1 stick butter
- 8 onions sliced
- 4 garlic cloves sliced
- 2 cups red wine
- 6 tablespoons flour
- 4 quarts beef broth
- 2 baguettes sliced
- 1 lb grated gruyere cheese
- 6 rosemary sprigs
- 1 lb slab bacon cooked down and cut up into small pieces (reserved from broth recipe).
Melt Butter in large pot (I like using my Le Creuset 7 1/4 quart pan), add sliced onions, garlic, rosemary, salt and pepper and cook until onions are very soft and caramelized (about 30 mins). Add wine and bring to a boil, reduce heat and simmer until wine evaporates and onions are dry – about 5-10 minutes. Discard rosemary. Dust onions with flour and give them a stir.
Turn the heat down to medium so flour doesn’t burn and cook for 10 minutes to cook out flour taste.
Add your beef broth, reserved pieces of slab bacon (leftover from broth).
Simmer for about 30 minutes, season with salt and pepper until it is absolutely AMAZING.
Preheat oven to 350 and slice baguette into thin slices. Rub olive oil and a garlic clove on baguette slices and sprinkle with grated gruyere.
Bake for 2-5 minutes until top of cheese is golden brown.
***You can also make a vegetarian version of this soup using vegetable broth instead of beef broth***