Hello, this is Chef John from FoodWishes.com today I'm going to show you my French Onion Soup, so delicious it would make one of those very entertaining French mimes you know start talking and tell me how good it was.
So anyway were going to take three onions cut them in half and then I don’t slice, I large dice. And the reason is I don’t like those long strands of the onions with molten cheese, you know slapping me in the chin that doesn’t feel good. I'm going to put those with the half of stick of butter there is no secret to grated onion soup, its butter lots of it, onions stock, grated cheese. And you also want to add a teaspoon of salt to the onions that’s going to make the water come out, you're going to slowly sweat those for about 45 minutes, 40 minutes until you have a golden soft translucent super sweet onion.
I'm going to add some fresh thyme and bay leaf; I'm going to put a splash of sherry vinegar and a splash of sherry wine. So it’s my secret ingredients and a few grinds of black pepper. Were going to add our stock, I use of combination of beef stock and chicken stock and I'm also going to put in a splash of water that’s always the simmer, so its going to simmer for an hour as that simmers is going to reduce little bit and that’s going to you know keep it from reducing too far down. And because you're going to cook this on really low, it’s going to be just beautifully clear. All right, those onions are just going to melt into your mouth and don’t forget at this point give it a taste for seasoning salt and pepper if you need it.
And then you're going to ladle it into a heat proof crock, a piece of toast that just fits the opening and real Gruyere cheese, except no substitutes. To different France or Switzerland you're going to put under the broiler until it looks like that golden bubbly and amazingly delicious how good does that look. Now listen very carefully make that soup, right go the site to get the ingredients and as always enjoy.
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