I don’t know what’s up with me lately but I have been *craving* soup. In my defense, although it’s August, in Wisconsin that could mean we’re getting snowed on next month (which starts in 6 days! eek)
Ah well no matter, the heart wants what it wants.
The floating blocks are stock cubes. If you do not have them you can use beef or chicken broth, but you will have to cut back on the amount of base that you add due to the sodium content. You could also just make stock and use 4 cups of it. The homemade stock/bone broth does add an amazing, velvety mouth-feel.
I typically use a cheaper drinking Sherry for cooking. Cooking sherry can be used but be mindful that it does usually have sodium added. You could also use expensive Sherry but I’m not convinced you’d get sufficient bang for the buck with everything else that’s going on.
The Breville adjustable slicing disc. Uh. Maze. Ing.
Cut up 3 good sized onions. I used Vidalia because I had a bunch.
Melt several tablespoons of butter.
And saute your onions. This is where the KitchenAid Multi-Cooker (with stir tower!) really comes in handy. Otherwise, stir away!
Cook on medium heat until onions are translucent. I have made this after cooking all the way until they were caramelized, but I find that it’s too sweet.
Then, I added 2 cups of beer (Foster’s in this case) and 1/2 cup of Sherry. The beer is optional but gives a nice hearty taste.
Add the beef base, water and stock cubes. Add black pepper to taste.
Place in small dish or coccotte.
Add croutons, a rusk, or some toasted bread. I used leftover sourdough that had been cubed and toasted.
Cover with cheese. I used Provolone and Parmigian. I’ve made it with Swiss too, equally delicious. I’m not actually sure what the “official” cheese is supposed to be.
Broil until browned and bubbly, and serve.
French Onion Soup
- 2 tbsp butter
- 3 large onions sliced
- 4 cups water with stock cubes or beef stock
- 2 cups beer or water
- 1/2 cup Sherry
- 2 tbsp Beef base Or to taste
- Cheese and croutons for garnish
- Saute onions in butter until translucent. Add beer, stock, Sherry, and beef base and cook approximately 10 minutes at boiling. Add black pepper to taste (I use about 1/2 teaspoon). Put in small bowl or coccotte, garnish with croutons and cheese, and broil until brown and bubbly.