French Onion Soup
Check out my video demonstration of this recipe!
Spice Profile: aleppo pepper, ancho chiles, basil, black pepper, black garlic, coriander, fennel, fenugreek, garlic, green peppercorns, kosher salt, marjoram, onion, oregano, paprika, porcini mushroom, nutritional yeast, red chile flakes, pasilla chiles, rosemary, thyme
Ingredients:
4 lbs onions, peeled & thinly sliced
3 Tbsp butter
1 cup white wine (plus a splash, if needed)
1 Tbsp Stock+Spice French Onion Soup Seasoning
8 cups water
Toasted bread slices
Shredded Gruyère cheese
Instructions:
In a large Dutch oven, melt butter over medium heat. Add half the onions, cover, and cook for 4 minutes. Then, add the rest of the onions.
Caramelize the onions: Cook uncovered, stirring every 5 minutes for about 50 minutes, until they are deep golden brown. If they start to stick before fully caramelized, add a splash of white wine to loosen.
Once browned, pour in 1 cup of white wine and add the spice packet. Scrape up any browned bits from the pot (deglaze), then add 8 cups of water.
Bring to a gentle simmer and cook for another 10 minutes.
Ladle soup into ramekins or oven-safe bowls. Top with toasted bread and a generous heap of shredded Gruyère.
Broil until the cheese is melted and golden brown.
Serve piping hot and enjoy! Bon Appétit!
