Name: The Canyon Bistro's French Onion Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 5 pounds medium size yellow onions, sliced; 2 garlic cloves, minced; 6 ounces unsalted butter; 4 cups of white wine; 16 cups organic vegetable stock; 3/4 cups demi-glaze base (vegetable for vegetarians); 2 bay leaves; 1/4 tablespoon ground thyme; 2 teaspoons kosher salt, or more to taste; 1/2 cup brandy; 1/2 tablespoon sherry vinegar; Pinch of white pepper; 2 baguettes, sliced and toasted; 2 pound Gruyere, sliced

Description

Recipe provided by The Canyon Bisto’s Larry Cohn. The Canyon Bistro/Malibu Kitchen copyright 2014. All rights reserved. You may not take any images or content from this post without written permission.

Ingredients

Scale

5 pounds medium size yellow onions, sliced
2 garlic cloves, minced
6 ounces unsalted butter
4 cups of white wine
16 cups organic vegetable stock
3/4 cups demi-glaze base (vegetable for vegetarians)
2 bay leaves
1/4 tablespoon ground thyme
2 teaspoons kosher salt, or more to taste
1/2 cup brandy
1/2 tablespoon sherry vinegar
Pinch of white pepper
2 baguettes, sliced and toasted
2 pound Gruyere, sliced

Cook Mode Prevent your screen from going dark

Instructions

In a large dutch oven or pot, caramelize onions and garlic with butter about 45 minutes, add white wine and let it reduce all the way, add vegetable stock and demi -glaze, bay leaves, thyme and salt, bring it to boil for 4 minutes then leave at low flame for 10 more minutes add brandy and vinegar.
To serve: Ladle the soup into bowls, top each with 2 slices of toasted baguette slices and top with cheese slice. Put the bowls into the oven and broil until cheese melts.

Equipment

Dutch Oven

Buy Now →

Notes

The equipment section above contains affiliate links to products I use and love!