French Onion Soup

Make the Soup

In a large pot over medium heat add...

• 4 tbsp butter
• 3 large yellow onions, sliced
• 4 shallots, sliced
• 1 tsp salt
• 1 tbsp sugar (optional, speeds up caramelization)

Cook, stirring often over medium-low to low heat, for around 30-40 minutes.

Note: If the onions start to burn, add a little bit of water or some extra butter.

When onions reach a deep brown color and a jam like consistency add...

• 2 cloves garlic

Cook garlic for another minute until fragrant, then deglaze the pan by adding...

• 1/2 cup dry white wine

Stir the wine around until the bottom of the pan has been scraped clean, then add...

• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf

Let simmer for another 15 minutes to allow the flavors to meld.

While the soup is simmering, add to a small bowl...

• 2 packets unflavored gelatin (optional)
• 1/2 cup water

Let the gelatin bloom for a few minutes and then add the mixture to the soup.

Final Preparation

Preheat oven broiler to high

Remove the bay leaf and divide the soup out evenly across a set of 6 ramekins then top with...

• 6 thick slices of baguette or sourdough bread, toasted
• 2 cups shredded gruyére or provolone and parmesan cheeses

Place the ramekins on a baking sheet and broil in the oven until cheese is golden brown and bubbly.

Serve immediately while hot, enjoy!