Ooh la-la, Girl! Caramelized French Onion Soup
Video Here: https://vimeo.com/101853329
THIS SWEET, SLOW-COOKED, MELT-IN-YOUR-MOUTH TREAT is one of my favorites. It adds intense flavor to any meal, without megacalories. Cook up a double batch of the mushrooms and onions, and save them to top your burgers, flatbreads, and sandwiches. They’ll keep in an airtight container for up to a week.
Makes 4-6 servings
1 tablespoon unsalted butter
3 large yellow onions, halved and thinly sliced
2 garlic cloves, crushed
1 bay leaf
2 oregano sprigs
½ cup dry white wine, like a delish French White Wine
6-8 cups chicken stock
1 tablespoon balsamic vinegar
4-6 thin slices Emmental cheese to top
Avocado slices, see below
-A very Southern California way to top off your soup: Add 2-3 thin avocado slices on top of each bowl.
1- In a heavy stockpot, heat the butter and 1 tablespoon olive oil over medium heat. Add the onions, bay leaf and oregano sprigs and another pinch of sea salt. Cook, stirring frequently, until the onions are soft and golden brown, about 45 minutes to 1 hour.
2- Deglaze the pot with the white wine, scraping the bottom to loosen any browned bits. Cook an additional 2 minutes, or until the liquid has reduced by half. Add the chicken stock, bring to a boil, and let simmer for 25 minutes. Finish by seasoning with the balsamic vinegar and the rest of the sea salt.
3- When the soup is finished, switch your oven setting to broil. Arrange oven-proof bowls on a baking sheet. Place avocado slices in each crock. Divide the soup among the bowls and top each with a single layer of Emmental.
4- Broil until the cheese melts and the soup begins to bubble, about 2-5 minutes, depending on your oven. Enjoy and check out more cheese goodness here: http://thecheesesofeurope.com/videos/videos