French onion soup is one of the only soups Kyle will enjoy so it’s a natural go to on a fall or winter day. There are many ways to make this soup and I tried to lighten it up by using half the amount of butter normally used. Substituting with a tablespoon of olive oil is a good way to cut down on some of the fat. It’s obviously not an overall light dish but this recipe won’t make you feel like you ate a pound of butter and cheese when you are done.
- 3 sweet onions and 2 yellow onions (or a mixture of your favorites), thinly sliced
- 1/2 stick butter
- 2 tbsp or so of olive oil
- 3-4 cloves garlic, minced
- Beef stock and chicken stock: 1.5-2 quarts in total (traditionally the soup is made with beef stock but I lighten it up by using half and half)
- Red wine (roughly a cup or so)
- 1 bay leaf
- Fresh chopped thyme
- 3 tbsp flour
- Kosher salt and fresh cracked pepper
- Sliced and toasted French bread
- Grated Gruyère cheese, enough to cover the top of your bowl
- Few sprinkles truffle salt
1 In a large saucepan, melt the butter and add olive oil on medium to high heat. Add the onions, salt, pepper, bay leaf and fresh thyme. Sauté the onions until they caramelize, about 30 minutes. Stir the onions occasionally.
2 Add 3/4 cup of red wine and bring to a boil. Then lower heat and let the wine reduce to at least half. You want most of the liquid to be gone. Discard the bay leaf.
3 Add the flour and cook on low heat for 5-10 minutes. Make sure not to burn the flour but you want to cook off the flavor.
4 Add the remaining wine, beef and chicken broth and bring to a boil. Reduce and let simmer. Season to taste with salt and pepper.
5 Set your oven to broil. Ladle the soup into bowls. Cover with the toast you previously sprinkled with truffle salt. Top with the cheese. Put under the broiler for 5 minutes or until the cheese bubbles and is slightly browned. For a fresh garnish add chopped chives or parsley. Serve immediately.