Recipe(tried): Real Traditional French Onion Soup

REAL TRADITIONAL FRENCH ONION SOUP

3/4 stick butter
1 tbsp olive oil
2 to 3 yellow onions, sliced into 1/4 inch slices
sea salt, black pepper, crushed red pepper (optional)
1 tbsp chardonnay*
1 spring rosemary
6 cups chicken stock*
Provolone or Gruyere cheese
croutons from baguette

Begin by melting butter with oil on medium-low heat. Add onion rings and salt, pepper, and red pepper to taste. Caramelize onions on medium-low heat until brown approximately 45 minutes, stirring often.

Once onions begin to brown, deglaze with Chardonnay, using a wooden spoon to scrape from the pot to add flavor.

Add Rosemary. Increase heat to medium or medium-high. Reduce liquid to at least half preferably 1/3 or more.

Add chicken stock and bring to a boil. Simmer and reduce for 30 minutes on medium heat.

Ladle into small oven safe bowls. Top with croutons and cheese.

Broil until cheese is bubbling and brown. Be careful as bowls will be hot.

You can substitute chicken stock with vegetable stock for a less hearty soup or use beef stock for a more hearty stock.

*My personal favorite is to substitute a dark brown ale or a black stout for the chardonnay and beef stock for chicken stock. If you can, always use Gruyere.