Page 25 - 2022 Passport on a Plate Guide Book
P. 25
French Instructions
1. In a large pot over medium-high heat, melt the butter.
Add in the onions and sauté, stirring often, until softened,
Onion Soup 2. about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for
another 35 minutes, stirring occasionally (every 5 minutes
or so), until onions are caramelized and almost syrupy.
3. Add in the garlic and cook until fragrant, about 1 minute.
4. Pour in the red wine to deglaze the pot, scraping up any
Ingredients brown bits on the bottom and sides.
4 tablespoons unsalted butter 5. Add in the beef broth, chicken broth, Worcestershire
5 large yellow onions , thinly sliced sauce, thyme, and bay leaf.
1 teaspoon salt 6. Gently simmer over medium/medium-low heat for about
1 teaspoon granulated sugar 20 minutes, stirring occasionally.
2 cloves garlic , minced 7. Mix in vinegar and taste. Season with additional salt and
1/2 cup red wine pepper, if necessary.
32 ounces low-sodium beef broth 8. Preheat oven broiler, with rack 6 inches from the heat
24 ounces low-sodium chicken broth source. Arrange bread slices on a baking sheet and brush
1 tablespoon Worcestershire sauce both sides with the olive oil. Broil 2-3 minutes, flipping
2 sprigs fresh thyme once, until well toasted on both sides.
1 bay leaf 9. Arrange oven safe bowls or crocks on a rimmed baking
1/2 tablespoon balsamic vinegar sheet. Fill each bowl 2/3 full with hot soup. Top each bowl
pinch of salt and freshly ground black pepper , to taste with 1 slice toasted bread, and sprinkle with the cheeses.
5 1-inch thick slices of French bread 10. Broil until bubbly and golden brown. As it softens, the
2 tablespoons extra-virgin olive oil cheese will fall over the sides of the crock and form a
1 3/4 cups shredded Gruyere Swiss cheese , room wonderful crusty seal.
temperature 11. Serve and enjoy!
