French Onion Soup
Description
This bistro classic relies on the slow, deliberate caramelization of sweet onions cooked down in butter. A generous pour of dry vermouth and rich brandy infuses directly into the mixture and chicken stock builds an intensely savory, deeply complex broth without relying on traditional beef stock. Topped with toasted French bread and a bubbly blanket of Gruyere Swiss cheese, it delivers pure comfort in every bowl.
Ingredients
Toppings (Per Bowl):
Instructions
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Place onions to a pot with 1/4 cup melted butter. Sautรฉ over medium-high heat until they soften.
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Add sugar, reduce heat to low, and slow-cook for 15 minutes until dark and jammy.
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Bring chicken stock to a boil in a separate pot. Whisk in the beef base, then add to the onions.
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Add vermouth, brandy, Worcestershire, tomato paste, and Maggi seasoning. Simmer for 10โ15 minutes. Taste; add salt only if needed.
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Assemble: Ladle soup into oven-safe bowls. Place 2 croutons on top. Layer with 2 slices of smoked Emmenthal (let them overhang the rim). Sprinkle with 1/8 oz Parmesan.
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Melt: Broil until the cheese is golden, bubbly, and the soup is between 170ยฐโ180ยฐF.
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Garnish: Top with scallions and serve.
