Steakhouse Onion Soup

There is something about a bowl of onion soup that warms the soul. I’ve been making this dish forever and still serve it in the bowls my mom gave me years ago. Keep in mind, adding cheese to your soup also adds salt and this may be the reason why I’m not a fan of onion soup when I order it out. You’ll find that when you make your own onion soup you have more control over its flavor.

INGREDIENTS

  • 3 tablespoons unsalted butter
  • 6 large yellow onions, sliced
  • 1/4 cup sugar
  • 1 teaspoon black pepper
  • 4 cups low sodium beef stock
  • 4 cups regular beef stock
  • 1 bay leaf
  • 1/4 cup port wine
  • 6 slices of French bread
  • 3 cups Gruyère cheese, shredded

DIRECTIONS

  1. Melt butter in a large soup pot or a large sauté pan.
  2. Add sliced onions and cook covered over low flame for 20 minutes. Add sugar and continue to cook uncovered for an additional 20 minutes or until the onions caramelize. (Do not crowd onions or they will soften and not carmelize.)
  3. Add port wine, broth, bay leaf and pepper.
  4. Simmer for 30 – 40 minutes covered.
  5. Remove bay leaf.
  6. Preheat oven to broil.
  7. Place ovenproof soup bowls on baking sheet lined with foil.
  8. Distribute broth and onion in each bowl. Place bread in at an angle and top with cheese.
  9. Broil for 5 minutes or until cheese melts. You can also bake soup for 10 minutes in a 350°F oven.

TIPS

  • Slow and low! Be certain flame is low when cooking the soup, or your onions will never caramelize.
  • The soup bowls will be very hot. Handle them with oven mitts only. No, really… don’t be a hero and grab them with your bare hands!
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