French Onion Soup

French Onion Soup

Makes 12 generous servings

6 tablespoon butter
1/4 cup California COOC-certified extra virgin olive oil
9 medium onions, thinly sliced
2 gallons hot water
2 cups strong coffee
4 tablespoon balsamic vinegar
1/4 cup sherry
8-oz jar beef stock concentrate
2 tablespoon dried thyme
1/2 teaspoon celery seed
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
10 twists of freshly ground pepper
1 loaf French bread, sliced
3 cup grated Gruyere cheese
3/4 cup grated fresh Parmesan cheese
salt to taste

Heat butter and olive oil in a 10 quart heavy bottom pot. Sauté onions over medium heat until translucent, 15-20 minutes.

Add water, coffee, vinegar, sherry, beef stock concentrate and spices. Simmer for 45 minutes.

For each serving: Toast one slice French bread. Place toast in bowl, fill bowl with soup. Add 1/4 cup Gruyere cheese and 1 Tbsp grated Parmesan cheese. Place soup bowls under broiler until cheese melts. Serve immediately.

Recipe shared with permission from Tiber Canyon.

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