Channeling my inner Julia Child with a modern day spin to the traditional recipe. I tend to be more of a white wine drinker , and as much as I love red as well it gives me horrible headaches. I skipped the red and only went for the white and those flavors we all love in a classic French Onion Soup were successfully delivered in this recipe!
* 1 1/2 large onion
* 2 Tbs unsalted butter
* 3 springs of parsley
* 1 bay leaf
* 1 spring of thyme
* 1 Tbs Worcestershire sauce
* 1/2 cup white wine
* 17 ounces of beef stock or broth
* 2 tsp balsamic vinegar
* 2 thick slices of gruyere cheese (I like to put a lot of cheese on mine, but this is optional)
* pinch of cayenne pepper
* salt and pepper, to taste
1. Oil and butter a pan and set on medium heat finely slice onions and drop on pan till it reaches a caramelize. A pinch or two of salt to make your onions sweat. You want to look for a rich deep brown color (usually takes about 20 minutes).
2. Once your onions have caramelized, pour your beef broth or stock and white wine into a pot and bring to a simmer for 7-10 minutes to cook off the alcohol.
3. Then transfer your caramelized onions into the pot following the Worcestershire sauce, balsamic vinaigrette, parsley, thyme, bay leaf- all three herbs wrapped together in a butchers twine. Season the soup with salt and pepper
4. Preheat your oven to 360-370 and pour soup into oven safe ramekins or bowls using a ladle, cut up baguette bread slices and place on top and then add a thick slice of gruyere cheese covering the top of baguette and surfacing the bowl.
5. Sprinkle a pinch of cayenne on top of the cheese, and place in the oven till your cheese has melted to your liking. Once it’s ready, serve immediately and garnish with finely chopped cilantro.
and…Bon Appétit! You have got a delicious French Onion soup right before your eyes!