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.
French Onion Soup Recipe
- 4 stick butter
- 8 onions sliced
- 4 cloves garlic sliced
- 2 cups red wine
- 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 a 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 the flour doesn’t burn and cook for 10 minutes to cook out the flour taste.
- Add your beef broth, and reserved pieces of slab bacon (leftover from broth).
- Simmer for about 30 minutes, and season with salt and pepper until it is absolutely AMAZING.
- Preheat oven to 350 and slice the baguette into thin slices. Rub olive oil and a garlic clove on baguette slices and sprinkle with grated gruyere.
- Prepare soup ramekins on a baking sheet and ladle soup into ramekins. Add a baguette slice with gruyere to the top of each ramekin and sprinkle more gruyere over the top.
- Bake for 2-5 minutes until the top of the cheese is golden brown.