Totally Twisted French Onion Soup

Total Time
5hrs
Prep 1 hr
Cook 4 hrs

As ever, we adore our food with a bite. This is a recipe I played around with for awhile until I got it just as I like it. Feel free to play around with the spices, adding, or ommiting according to your preferences. I am estimating on the prep and cook time as it depends on your stove top, how thin you slice the onions and/or if you are slicing by hand, etc. Prep time also includes the frequent stirring required. It's also hard to give an exact serving amount, but I feed six people and there is usually enough left over for lunch for two, if not three, the next day. I do not care for sugar in my onion soup and have never had a problem getting the onions to carmelize without it.

Ingredients Nutrition

Directions

  1. Slice all the onions and the shallots thinly.
  2. Melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic.
  3. Mix well to blend the onions.
  4. Saute over moderate flame until mixture browns nicely and is nice, golden, and soft.
  5. This make take awhile depending on how high the heat is or how hot your burner gets.
  6. Make sure to stir frequently to avoid burning.
  7. Add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes.
  8. Add the flour and mix in well, saute for another 3-5 minutes, stirring constantly.
  9. Remove the bacon.
  10. Add the Rotel tomatoes, chicken broth, beef consumme, water, white wine, and the Worsteschire sauce.
  11. Bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend.
  12. I've let mine simmer all day.
  13. Before serving, set oven to broil.
  14. Thickly slice the bread and place in oven safe soup crocks.
  15. Ladle the soup over the bread and top with a thick slice of Gruyere cheese.
  16. Place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown.
  17. Garnish with fresh parsley and serve piping hot.

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