Roy Choi French Onion Soup

Roy Choi French Onion Soup: Rich caramelized onions with savory beef broth, crowned by a golden-brown melted cheesy crust.

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Course: Soup

Cuisine: American, French

Keyword: French Onion Soup

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings:

Calories: 474kcal

Ingredients

4 Large Yellow Onions
4 cups Beef broth or stock
2 cups Cherry Juice (or Sherry wine)
1 stick Butter
1 tbsp Flour
1 cup Cheese (parmesan or Gruyere )
Baguette or crusty sourdough bread
2 Bay leaves
Thyme (dried or fresh)
Salt and Black pepper for taste

Instructions

Thinly slice your onions
In a large saucepan, head up 2 tablespoons of olive oil then add the sliced onions. Sautee or cook the onions on medium heat until they are succulent and caramelized. This can take between 30 minutes to an hour.
When the onions are nicely cooked you can go in with a stick of butter and once it melts, sprinkle the tablespoon of flour and let it coat the onions as if you are making a sauce. This will help thicken this French Onion Soup.
You can now add your liquid ingredients that being your beef broth and cherry juice or sherry. Add some seasoning like ground black pepper, dried oregano and some salt to taste. Before you add any salt PLEASE do a mini taste test because the broth or stock you added contains salt. let this cook for 30 minutes on medium high heat.
Meanwhile, slice your Baguette or sourdough bread and toast it in the oven then set it a side. You can grated your cheese at this point if it isn't cause Roy choi's French Onion Soup that's now yours is almost ready to be plated
Once the soup is cooked, onions so soft that they just effortlessly melt in the mouth. You can now assemble this Roy Choi French onion soup, put a generous amount of French onion soup in a deep soup bowl don't fill it up maybe 3/4 of the bowl.
Add your toasted bread on top of the soup, depending on how wide is your bowl you can fit as many as you like in a single layer.
Top with your grated parmesan or Gruyere cheese or both if you like, don't be stingy on the cheese. In a preheated oven, bring the bowl to a broil until the cheese is melted and starts to bubble up.

Notes

If the onions change color to golden brown quickly, you need to lower your heat and maybe add a tablespoon of water to deglaze the skillet.

Do not add salt without doing a taste test first, broths are high in sodium unless you use low sodium broth.

Nutrition