French onion soup gets its rich, intense flavor from the cooking of the onions; and while it does take some time to achieve this, the payoff is well worth it! There’s nothing more comforting on a chilly day than a piping hot bowl of this soup, filled with melt in your mouth onions and topped with a golden, cheesy crouton.
- 1/2 cup butter
- 2 lbs. yellow onions, thinly sliced
- 1 clove garlic, minced
- 3 tbsp. flour
- 1 cup dry white wine
- 1 bay leaf
- 4 cups beef broth
- 1 tsp. Susie Q's Santa Maria Style Seasoning
- 1 tbsp. brandy
- 6-12 slices french bread, lightly toasted
- 1/4 lb. Gruyere cheese, shredded
- 1/4 lb. Parmesan cheese, shredded
- Melt the butter in large stock pot. Add the onions and garlic and cook over medium heat for about 25 minutes, until well caramelized.
- Stir in the flour and cook for 3 minutes. Add the wine and bay leaf, and simmer for another 3 minutes.
- Add the beef broth and Susie Q's, cover and simmer for 45 minutes. Stir in the brandy when done.
- Ladle the soup into wide bowls and top with a slice of toasted bread. Sprinkle the bread and surface of the soup with shredded Gruyere and Parmesan.
- Place the soup bowls under a preheated broiler and cook until the croutons are golden brown and cheese is melted and bubbly.