French Onion Soup
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup red wine vinegar
- 2 cups white wine, divided
- 8 cups beef stock
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- Freshly grated Parmesan
- Homemade croutons (recipe below)
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vinegar and 1/2 cup wine and simmer uncovered for 5 minutes. Add the rest of the white wine and simmer uncovered for 15 more minutes.
Add the beef stock plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper. Serve hot with croutons and grated Parmesan. We prefer to broil the bowls to melt and slightly brown the cheese.
Sour dough bread
Cut up enough sour dough to fill your bowls. Toss with melted butter, season with salt and garlic powder. Toast in 350 degree oven until lightly browned.