Adapted from my original article as Food Contributor for City Farmhouse. Check that out ova here!
I don’t know about you, but this broad is a soup-all-year-round kinda gal. Recently, I took a work trip to Syracuse, New York with my bestie and fortuitously feasted on the best French Onion Soup I’ve ever had. There simply couldn’t be enough of that cheesy, perfectly bowl-covering crust. I love when I find my new city staples. Thank youuuu, Internet.
Phoebe’s Restaurant & Coffee Lounge has been making their French onion soup recipe for more than forty years. Needless to say, it was a flavorful explosion in my mouth. Naturally, I had to recreate it. Not to mention, the brass accents, fabulous foliage and eclectic décor at Phoebe’s had my jaw dropped to the floor.
Onions are coming into season here in Connecticut and our edible herb garden is looking luxe, especially our chives, rosemary, sage and thyme. Assembling only a few, albeit magical ingredients, this classic recipe is so easy to make and nothing short of a crowd pleaser. Especially for those salt tooth’s who enjoy an acidic touch like myself.
Classic Comfort: French Onion Soup
Makes six to eight appetizer portions
3 large sweet onions, peeled and sliced thick
3 tbsp. unsalted butter
3 tbsp. organic sherry (ours is very acidic for punch!)
6 to 8 cups chicken stock
4 cloves garlic
4 cups parmesan & gruyere, shredded
herb bouquet: rosemary, sage and thyme sprigs
3 small bay leaves
chives, thinly sliced
salt & pepper to taste
Ramekins or Oven-safe Bowls
String (for herb bouquet)
In a Dutch oven, heat your butter over medium-high heat. Add onions and cook for 15 to 20 minutes, retaining a little char on the ends. Reduce heat to medium-low to caramelize for 25 to 30 minutes. Stir frequently.
Add garlic and cook until fragrant. Add sherry, chicken stock, bay leaves and herb bouquet. Bring to a boil, reducing to a simmer for 20 to 30 minutes. Add salt & pepper to taste.
Set oven to high broil. Ladle soup into ramekins or oven-safe bowls. Add a splash of sherry for an extra acidic touch. Top with a thick layer of Parmesan and Gruyere that reaches the bowl edge.
Broil bowls until cheese is bubbly, 4 to 6 minutes. Let rest until crust cools just enough to break through. Garnish with chives.