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This recipe is very much like my friend and catering partner, Bert’s. She never measured but did use both chicken and beef. Sometimes she added Worcestershire, sometimes she didn’t.  I wanted to share this with you and also for Marlene, who wanted a recipe. Thanks to a “loyal reader” who shared this.

1 stick Butter

4 large Yellow Onions, sliced thin

1 cup dry white wine

4 cups each: low sodium chicken and beef broth

2 cloves Minced Garlic – a couple of teaspoons

1/4 to 1/4 teaspoon dried thyme

Worcestershire Sauce (opt)

French bread, sliced think

About 2 cups Gruyere cheese, shredded (or Swiss but Gruyere is better)

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. (I use my Le Creuset pan – it’s enameled cast iron and is perfect for the oven).  Add onions and cook, covered, for 20 minutes.

Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, worcestershire, minced garlic and thyme and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.

When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

OR you can simply put the baguettes with the cheese under the broiler separately and then place them on top of the soup.

Permanent link to this article: http://abouteating.com/my-friend-berts-french-onion-soup/

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