FRENCH ONION SOUP - MW

French Onion Soup - MW image

Ooh... if you love French onion soup, you'll adore this recipe. It's divine! It has a velvety beef flavor with a sweet caramelized onion aroma. The ooey, gooey Swiss cheese and tender bites of French bread melt in your mouth. It's well balanced and rich in flavor. There are a few steps to this recipe, but it's worth it. The...

Provided by Hope Wasylenki

Time 2h15m

Number Of Ingredients 16

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Ingredients

SOUP
1/4 c olive oil
6 large yellow onions
2 Tbsp sugar
3 Tbsp Makers Mark or Wild Turkey bourbon
1 Tbsp apple cider vinegar
2 can(s) condensed beef consommé (10 3/4 oz)
4 c beef broth (low fat, low sodium or homemade)
4 c chicken broth (low fat, low sodium or homemade)
2-3 sprig(s) thyme
salt and ground black pepper, to taste
TOPPING
8 slice French bread (cut about 1 inch thick)
butter
2 c Swiss cheese, shredded
16 slice Jarlsberg cheese

Steps:

1. SOUP: Pre-heat oven to 425°F.
2. Peel and dice onions. I generally go for a medium-sized dice, but you can also use a rough chop.
3. Heat a large oven-safe skillet on your stovetop (med-high). Pour in the olive oil and stir in the onions until coated in oil.
4. Place skillet into the preheated oven. Cook onions in the oven for about an hour or so - stirring every 15-20 minutes - until onions are tender and starting to brown.
5. Move skillet back onto the stovetop. Sprinkle onions with sugar. Continue cooking and stirring the onions over medium heat until they begin browning and sticking to the bottom (this takes about 5 - 10 minutes).
6. Move skillet to a cold burner; pour in the bourbon and vinegar.
7. Move skillet back to the hot burner and bring contents to a boil while using a wooden spoon to scrape the brown bits from the bottom.
8. Scrape onion mixture into a large soup pot (about 5-6 quarts).
9. Stir in undiluted consommé along with the beef and chicken broths.
10. Toss in thyme sprigs. Bring to a boil, skimming foam, as desired. Reduce heat to low, cover and simmer for about an hour. Add salt and pepper, to taste.
11. TOPPING: Move rack to 6 inches below broiler. Turn on broiler to heat. Place bread slices on a baking sheet.
12. Toast both sides of bread slices to a golden brown.
13. Lightly butter one side.
14. Ladle soup into oven-safe bowls and place onto a sheet pan.
15. Place a slice of toasted bread (buttered side up) in each bowl.
16. Top bread with 1/4 cup shredded Swiss.
17. Then top with 2 slices Jarlsberg.
18. Re-arrange oven rack under the broiler, if needed, to accommodate the height of bowls. Broil the bowls of soup until cheeses are melted and bubbly - about 6 minutes.