French Onion Soup

Jamison Bryant

Ingredients

  • 8–10 onions (yellow/red, sliced)
  • 3 tbsp butter
  • Kosher salt
  • White wine (e.g., Gewürztraminer or Chardonnay)
  • 10 oz beef consommé
  • 10 oz vegetable or chicken broth
  • 10 oz apple cider
  • Bouquet garni (thyme, parsley, bay leaf)
  • Bread slices (toasted)
  • Fontina, mozzarella, or Parmesan cheese
  • Lemon juice (optional)
  • Cognac (optional)

Instructions

  1. Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
  2. Deglaze with white wine and reduce.
  3. Add consommé, broth, cider, and herbs. Simmer 20 minutes.
  4. Add cognac or lemon juice to finish. Remove herbs.
  5. Ladle soup into ovenproof crocks, top with toasted bread and cheese.
  6. Broil until cheese is melted and bubbly.