It takes time to make this Granite City’s French Onion Soup, but I promise it is not as hard as it looks. This soup is one of my top favourites. I can even make it a day ahead and simply add the cheese, then bake.
Ingredients
2 tbsp butter, unsalted
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3 pounds of yellow onions, sliced into 1/8” rings
1 baguette crusty
1 tsp sugar
1 tbsp flour
6 cubes beef bullion or 2 tbsp beef stock paste
1 tsp thyme
7 c. water
1/4 c. white wine
1/4 c. cooking sherry
1 tbsp Worcestershire sauce
8 ounces Gruyere Cheese or Swiss Cheese
1/2 tsp salt
HOW TO MAKE GRANITE CITY’S FRENCH ONION SOUP
Step 1: In a large stockpot, melt the butter over medium heat. Once the butter has melted, add the onions, salt, and sugar to a pot and toss to evenly coat. Put the lid on and cook for about 10 minutes.
Step 2: Uncover and continue to cook for another 90 minutes, stirring often until the onions are brown.
Step 3: In the meantime, prepare the oven. Preheat it to 325 degrees.
Step 4: Into 3/4-inch slices, cut the baguette, then arrange the pieces on a cookie sheet in one layer. Place in the preheated oven and bake the baguette for about 10 minutes until dry. Remove from the oven when done and set the baguette aside.
Step 5: To the pot, add the flour and stir for about 2 minutes. Pour in the water followed by bullion or paste. Then, add the thyme and bring the mixture to a boil.
Step 6: Once boiling, adjust the heat to medium-low and simmer for about 20 minutes/
Step 7: Now, add the sherry to the pot along with the white wine, and Worcestershire sauce. Cook for additional 20 minutes.
Step 8: This step is optional. If desired, you can slice another yellow onion and add saute in half tbsp butter for about 5 to 7 minutes. Add this to the soup and simmer for 10 minutes more.
Step 9: On a baking sheet, place 6 heatproof bowls. With the soup, fill the bowls and top each with 2 slices of baguette. On top, evenly sprinkle the cheese. Place in the broiler for about 10 minutes. When done, let the soup cook for at least 5 minutes, then serve.
Ingredients
- 2 tbsp butter, unsalted
- 3 pounds of yellow onions, sliced into 1/8” rings
- 1 baguette crusty
- 1 tsp sugar
- 1 tbsp flour
- 6 cubes beef bullion or 2 tbsp beef stock paste
- 1 tsp thyme
- 7 c. water
- 1/4 c. white wine
- 1/4 c. cooking sherry
- 1 tbsp Worcestershire sauce
- 8 ounces Gruyere Cheese or Swiss Cheese
- 1/2 tsp salt
Instructions
Step 1: In a large stockpot, melt the butter over medium heat. Once the butter has melted, add the onions, salt, and sugar to a pot and toss to evenly coat. Put the lid on and cook for about 10 minutes.
Step 2: Uncover and continue to cook for another 90 minutes, stirring often until the onions are brown.
Step 3: In the meantime, prepare the oven. Preheat it to 325 degrees.
Step 4: Into 3/4-inch slices, cut the baguette, then arrange the pieces on a cookie sheet in one layer. Place in the preheated oven and bake the baguette for about 10 minutes until dry. Remove from the oven when done and set the baguette aside.
Step 5: To the pot, add the flour and stir for about 2 minutes. Pour in the water followed by bullion or paste. Then, add the thyme and bring the mixture to a boil.
Step 6: Once boiling, adjust the heat to medium-low and simmer for about 20 minutes/
Step 7: Now, add the sherry to the pot along with the white wine, and Worcestershire sauce. Cook for additional 20 minutes.
Step 8: This step is optional. If desired, you can slice another yellow onion and add saute in half tbsp butter for about 5 to 7 minutes. Add this to the soup and simmer for 10 minutes more.
Step 9: On a baking sheet, place 6 heatproof bowls. With the soup, fill the bowls and top each with 2 slices of baguette. On top, evenly sprinkle the cheese. Place in the broiler for about 10 minutes. When done, let the soup cook for at least 5 minutes, then serve.
