Thanks to Chef/Owner Nathan Tate of Boulevardier in Oak Cliff! Visit www.dallasboulevardier.com
French Onion Soup
1 Tablespoon olive oil
6 yellow onions sliced
4 cloves garlic minced
1 cup dry white wine
1/2 cup brandy
8 cups beef stock
5 sprigs Parsley
1 Bay leaf
Salt to taste
Black Pepper to taste
Sherry vinegar to taste
6 slices of baguette
2 cups gruyere shredded
In a large sauce pot, sauté the onions in the olive oil on medium heat until the onions are caramelized. This is the most important part of the recipe and where the majority of the flavor comes from.
Cook the onions for about an hour, stirring periodically and more frequently as they get darker. The onions should be dark brown but not burned.
Once the onions are dark brown add the minced garlic and cook until softened. Then add the wine and brandy and reduce by half.
Tie the parsley, thyme and bay leaf with butcher's twine so it may be removed later.
Add the beef stock and the bundle of herbs.
Simmer for 30 minutes to an hour.
Remove the herb bundle and season with salt, pepper and a splash of sherry vinegar.
At this point, portion the soup into individual crocks, top with a slice of baguette and the gruyere cheese. Broil the cheese in the oven until it is golden brown, about 5 minutes.
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