Provided by BeckyMoose
Number Of Ingredients 14
Steps:
- 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup Water, scraping pot bottom to loosen crust, and cook until Bourbon evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in Bourbon & Guinness and cook, stirring frequently, until Bourbon & Guinness evaporates, about 5 minutes. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
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Mrjahidul islamroky
[email protected]I've never had French onion soup before, but this recipe was a great introduction. The soup was rich and flavorful, and the cheese was perfectly melted.
Tricia Coghlan
[email protected]This soup was easy to make and turned out great! I used a red onion instead of a yellow onion and it added a nice pop of color.
Aliyah Kulin
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of beer, but I'm so glad I did! The Guinness added a really nice flavor to the soup.
Hasan imam12
[email protected]This soup was amazing! The flavors were so complex and delicious. I will definitely be making this again.
Heer Khan
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's easy to make and always turns out great.
Shuaib Khan
[email protected]This soup was delicious! I followed the recipe exactly and it turned out perfectly. The broth was rich and flavorful, and the onions were perfectly caramelized.
Keisha Wright
[email protected]I made this soup for a party and it was a huge success! Everyone loved the unique flavor combination. I would highly recommend this recipe.
Aubree averett
[email protected]This soup was a hit with my family! The flavors of the bourbon and Guinness really came through, and the cheese was perfectly melted and gooey. I will definitely be making this again.