Mike's French Onion Soup

Name: Mike's French Onion Soup
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 EX LG Vidalia Onions [no substitutions]; 2 Coves Garlic [smashed & fine chopped]; 1/3 Cup Green Onions [small chop]; 1/2 Stick Unsalted Butter; 1 LG Bay Leaf; 3/4 teaspoon Dried Thyme; Cracked Black Pepper [to taste]; 32 oz Box Beef Broth [low sodium]; 1/2 Cup Dry White Wine [chardonnay]; 1 LG Baguette Bread; Garlic Butter [as needed - for bread]; 1 Gruyère Cheese [4 slices or 1 brick - you can substitute Swiss if in a pinch]; 1 1/2 tbsp AP Flour; Fresh Parsley [for garnish]; 1/2-3/4 Packet Lipton Onion Soup Mix; 2 LG Oven Safe Ramikins

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This incredibly rich, decedent, tummy filling French Onion Soup absolutely bursts with onion, garlic and Gruyère flavors! It's great for lunches or chilly evening dinners. Great work students! You won't be disappointed!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

60 mins

2 servings

2EX LG Vidalia Onions [no substitutions]
2Coves Garlic [smashed & fine chopped]
1/3 CupGreen Onions [small chop]
1/2 StickUnsalted Butter
1LG Bay Leaf
3/4 teaspoonDried Thyme
Cracked Black Pepper [to taste]
32 ozBox Beef Broth [low sodium]
1/2 CupDry White Wine [chardonnay]
1LG Baguette Bread
Garlic Butter [as needed - for bread]
1Gruyère Cheese [4 slices or 1 brick - you can substitute Swiss if in a pinch]
1 1/2 tbspAP Flour
Fresh Parsley [for garnish]
1/2-3/4 PacketLipton Onion Soup Mix
2LG Oven Safe Ramikins

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Steps

60 mins

1

Add butter to a large pot. Slice onions thin and place in pot. Also, add your green onions, garlic, thyme, black pepper and bay leaf. Simmer onions for 25+ minutes until onions are limp and translucent. Stir regularly.
2

Add white wine and simmer 5 minutes longer to burn off alcohol. Pull bay leaf.
3

Dust onion mixture with your flour and cook for about 5 to 7 minutes to cook out any flavor of flour. Stir constantly. Add minimal amounts of butter to pot if your flour begins to seize up and is too difficult to stir. Or, if you feel it's in danger of burning.
4

Add your broth and 1/2 to 3/4 package of Lipton Onion Soup Mix. I use 2/3's packet for the additional sodium & onion flavors. It really does balance the sweetness of the Vidalia Onions quite well. Simmer 10 minutes longer. Stir occasionally.
5

Here's your desired outcome.
6

Slice your Baguette Bread into 4 pieces. Cut more if you'd like to serve additional slices for dipping. Coat slices with garlic butter. Place in a 350° preheated oven for 8 to 10 minutes - or, until baguettes are browned and crispy.
7

Ladle your hot soup into your Ramikins. Place Ramikins on a lifted edge cookie sheet. These can easily overflow. In fact, it's desired that they do! Just not today in my new oven.
8

Place 2 toasted garlic Crustinis in each of your your Ramikins.
9

Slice your Gruyère Cheese and place on top of your toasted Crustinis.
10

Turn on your ovens broiler.
11

Place Ramikins in oven for 5 minutes. Or, until your cheese is fully melted and browned.
12

Garnish with fresh parsley. Allow dish to sit for 3 minutes. Then serve. Enjoy!

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MMOBRIEN @cook_2891564

on December 17, 2015 17:34

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!