French Onion Soup

Submitted by Valerie-in-Florida

"Recipe courtesy of Tyler Florence"

 

• Ready In: 16mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 tablespoons bacon drippings (4 bacon strips)
• 6 vidalia onions, thinly sliced (3 pounds/8 cups)
• 2 large shallots, chopped
• 1 tablespoon balsamic vinegar
• 1 cup Burgundy wine
• 2 teaspoons dried oregano
• 3 quarts chicken broth
• salt and black pepper, to taste
• sliced baguette, toasted and seasoned
• swiss cheese, grated
• flat leaf parsley, chopped for garnish

directions

1. In large saucepan over medium heat, fry 4 bacon strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.
3. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley.

Reviews

[Caroline Cooks]

Made for Hail to the Chefs-Food Network Challenge in Cooking Photos. I liked it, however, I think that good ole French Onion Soup is better with beef broth. This was tastier the second day after blending flavors in the fridge. Thanks for posting.

 

[Brilliant2]

Great needs a bit more cheese.

 

[lazyme]

This is a very easy and flavorful soup. I made it the day before which worked nicely. I love step 1 directions (eat)! Thanks for the recipe.