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4 Each OSO Sweet Onions, whole and scooped out

1 Lb OSO Sweet Onions, chopped small

2 Oz Whole Butter

1 Qt Beef Broth

2 Each Bay Leaves

2 Oz Brandy

4 Each French Bread Croutons

8 Oz Gruyere Cheese

Small Sprigs of Thyme and Rosemary

Olive Oil

Salt and Pepper, to taste

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French Onion Soup

Preheat the oven to 350° F. Make onion bowls by peeling the onions and scooping out the middle. Reserve the remaining onion for the soup. Place onion bowls on pan. Coat with olive oil, salt and pepper. Cook in the oven until soft and lightly browned, approximately 20 minutes. Dice the remaining onions and then sauté them in a large pan with butter until golden brown. Cook gently over low heat so that the onion caramelizes completely, approximately 20 to 30 minutes. Add a little stock if needed to prevent burning. Deglaze the pan with brandy. Then add the beef broth and whole sprigs of herbs. Simmer soup until the onions are tender, approximately 30 minutes. Adjust seasoning with salt and pepper. Remove herbs. Place soup in onion bowls. Top with croutons and shredded Gruyere cheese. Melt in oven until golden brown.

 

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