French Onion Soup

French Onion Soup

A quick story. When I was growing up I used to HATE onions with a capital H! If I even saw onions in a dish I would not touch it, whether I could taste them or not. It wasn’t until I stepped out of my comfort zone at the ripe old age of nineteen at Mimi’s Café, in Anaheim California right next to Disneyland that I tried my very first bowl of French Onion Soup…. From the first bite I was HOOKED!! Let’s just say my hate for onions has since disappeared, and I have grown a LOVE for the vegetable. To this day French Onion Soup is, and always will be one of my favorite dishes. Our version of this soup is based off of Julia Childs famous French Onion Soup, with a Bass Family twist.

Ingredients:

Yellow Onions	5 cups
Butter	1 Tablespoon
Olive Oil	1 Tablespoon
Salt	1 Teaspoon
Sugar	½ Teaspoon
Flour	3 Tablespoons
Beef stock	5 Cups
Red Wine	1 Cup
Bay Leaf	1 whole Leaf
Powdered Sage	½ Teaspoon
Crusty Baguette	1 Loaf
Gruyere Cheese	1 Cup

Instructions: 

Step 1:

Chop Onions into shoe string strands.

Step 2:

In a large Dutch Oven Pot melt 1 Tablespoon of butter, and 1 Tablespoon of Olive Oil over medium heat. Once butter has melted add onions. Cover the onions and let cook down for about 20 minutes.

Step 3:

Once onions are cooked down and tender you want to start the “caramelizing” process. Add your 1 Teaspoon of salt, and ½ Teaspoon of sugar. Stir the onions often for 20 to 30 minutes until nice and caramelized.

Step 4:

Add 1 Cup of Red Wine, and bring to a boil.

Step 5:

Add 3 Tablespoons of flour, and stir into the onions.  Pour in 5 cups of Beef Stock.

Step 6:

Once soup is at a boil add 1 Bay Leaf, and ½ Teaspoon of Powdered Sage. Turn down to a low heat, and let simmer for 1 hour.

Step 7:

Dish soup into “oven safe” soup bowls, top with a slice of crusty baguette, and top with ¼ Cup of grated gruyere cheese. Pop under the broiler for about two minutes.

ENJOY!!!!!!! :D