Had a hankering for some French Onion Soup today, and did what I usually do- took what looked good from several recipes and combined them. Props to Amy Grice from Jasper Alabama, for the basis of this recipe…it was just what I wanted.
1 quart beef broth
2 large vidalia onions sliced thin
1 1/2 tsp salt
pepper to taste
1/8c sugar for browning onions
2 T flour
1 bay leaf
2 tsp Worcestershire sauce
1 T balsamic vinegar
1/4 c red wine
1/2 tsp dried thyme
Good bread…I used sliced sourdough
Parmesan (kind in the can is fine)
Slice onions very thin, and cook SLOWLY in butter until caramelized. (This requires PATIENCE.) Add salt, pepper and sugar as onions start to brown. Once caramelized add flour and stir to coat onions and cook flour. Add liquids, and simmer soup. Add about 1/4 c of grated parm to soup while cooking.
Croutons: Slice bread, and SMOTHER with grated Parmesan and mozzarella. Place under broiler until bubbly and brown. Place one crouton in a bowl and cover with soup. Your welcome.
NOTE: I will be using LOW SODIUM everything next time, as I now cannot consume enough water!! It was worth it though!