French Onion Soup
Delicious French onion soup with caramelized Vidalia onions topped off with Gruyere cheese bread. Perfect year round!
Ingredients
- 3/4 tsp Camper Seasoning Mix
- 3 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 1/2 cup butter — 1 stick
- 5 Vidalia onions — thinly sliced; any sweet onion may be used
- 2 garlic cloves — minced
- 2 bay leaves
- 8 cups beef broth
- 1 Tbsp dry sherry
- 1 cup white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 1 baguette — sliced
- 8 ounces Gruyere cheese — grated
Cooking Steps
In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, garlic and bay leaves.
Lower the heat to medium-low or low and cook the onions for 30 minutes until they are a rich shade of brown. Stir often to prevent burning.
Add the seasoned flour mixture to the pot with the onion and garlic. Stir for 2 minutes.
Slowly add the wine and use a whisk to prevent or remove any lumps if needed.
Slowly add the beef broth and sherry and use a whisk to prevent or remove any lumps if needed. Add salt and pepper.
Place the baguette slices on a baking sheet and cover each slice with shredded Gruyere cheese.
Place the bread under the oven broiler and cook until nicely browned and the cheese is melted, about 4 minutes.
Ladle the soup into bowls and top with two or three cheese bread slices.
Kitchen Tips
Keep a close eye on the onions when they are caramelizing as they can burn quickly. If the onions start to stick to the pan, add 1 Tbsp wine or balsamic vinegar. This will deglaze the pan. Trivia: In order for an onion to be called a Vidalia onion, it has to be grown within 75 miles of Vidalia, Georgia.