Best French Onion Soup ever. It's a boozy soup, with brandy, sherry and wine. I cheat a little by using red wine rather than white, to achieve a deeper color. If you cook it long enough and use beef stock, it loses most of its red color and becomes a rich brown. I also tweaked the recipe by adding a crouton of cubed, rustic day-old bread and gruyere, broiled. For the original recipe,
click here.
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| sautee sliced onions in butter with a pinch of sugar |
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| the onions will caramelize, browning and releasing their natural sugars |
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| it takes a while, so keep the temperature in check and stir often |
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| my favorite part, add the booze |
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| after adding more booze, red wine, and beef stock |
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| delicious served hot |
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| or my favorite way, with a rustic bread and gruyere crouton |
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| melty-melty, under the broiler |
I have made this recipe many times, and it always hits the spot. Freezes well, too. Every Ina Garten recipe I have ever tried was good. Among other favorites, her berry brioche summer pudding was delectable, and her egg salad with dill was simply delicious. I love the Barefoot Contessa!
