UNSALTED BUTTER OR OLIVE OIL
CHOPPED OR PRESSED
DRIED THYME OR ITALIAN SEASONING
40Z / 125ML
16OZ / 455ML
CHICKEN OR BEEF
BONE BROTH OR BROTH
4OZ / 125G
REMOVE ROOT AND STEM OF ONION. PEEL AND CUT ONIONS IN HALF. SLICE ONIONS INTO THIN SLICES. VIDEO - HOW TO SLICE AN ONION
MELT BUTTER OR HEAT OLIVE OIL IN A LARGE SAUCE PAN ON LOW HEAT TO MEDIUM HEAT.
WHEN THE BUTTER OR OIL STARTS TO SIZZLE, ADD ONIONS. COVER PAN. STIR EVERY FEW MINUTES. KEEP COVERED BETWEEN STIRRINGS. THE ONIONS WILL SOFTEN FASTER.
ADD GARLIC AFTER THE ONIONS START TO WILT. COOK FOR TWO MINUTES.
ADD WINE AND BROTH. BRING TO A BOIL.
SPOON INTO INDIVIDUAL BOWLS AND TOP WITH GRATED CHEESE OR NOT.
Traditional French Onion Soup gets a crouton and the cheese is melted in the bowl. The bowl is placed under a broiler. You are welcome to do it this way, or adapt your own method. If placing bowls in the broiler, make sure they are not only ovenproof, but broiler proof. And yes there is a difference. A glass bowl and many pottery bowls cannot endure the heat of the broiler. Having shattered a glass pyrex dish in my experimental cooking days, years ago, I learned firsthand what it is to clean glass from an oven, ruin a beautiful Smithfield Ham, and have to borrow pasta from a neighbor, whom I did not invite to the dinner party. Hey, twenty guests, what's a girl to do? Lesson learned, always have enough pasta on hand in case you ruin dinner.