Classic French Onion Soup

Delicious, hearty, stick to your ribs cheesy deliciousness in every way shape and form.

Ingredients (6-8 servings)

6 large onions, red and yellow

1/3 cup olive oil

1 tbsp butter

Salt and pepper to taste (1-2 tbsp each)

1/2 tbsp thyme

3 bay leaves

1/4 cup flour

3 oz Brandy, beer or white wine (optional but recommended)

8 cups beef broth

1/4 cup Mix of Gruyere, Swiss or Emmenthal and parmesan cheese freshly grated.

1-2 slices Provolone

1. Slice up your onions first and set aside.

2. In a large pot warm up olive oil then add onions, stir to coat and cook until just soft.

3. Add butter, salt, pepper, thyme and bay leaves. Reduce heat to a medium-low heat and occasionally stir. You're going to reduce this to an onion jam, this is beyond caramelization. It should take roughly 1.5 hours depending on your heat.

4. While doing that take a slice of French bread and coat it with olive oil, bake at 350 for 15 minutes flipping halfway to make your fresh crouton.

5. Once you're fully reduced down, remove your bay leaves and add broth, flour, mix to coat onions then deglaze pan with alcohol if adding, if not deglaze with broth, then add the rest. Bring to a light simmer for 5-10 minutes until slightly reduced.

6. Pour into your oven safe soup bowl and add your crouton on top of soup.

7. Layer your cheese starting with provolone then the shredded mix. Place bowl in 350° oven until bubbling, about 15 minutes. If cheese isn't browned broil on high for 1-2 minutes. Let it cool for a few minutes then dig in!