French Onion Soup with Beef Broth
Ingredients
- 6 tablespoons unsalted butter
- 3 pounds onions sliced
- 3 cloves garlic minced
- 2 tablespoons fresh thyme
- 2 teaspoons dried oregano
- 1/4 cup dijon mustard
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 teaspoons salt
- 3 tablespoons olive oil
- 1/2 teaspoon hot pepper flakes
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
Liquids
- 1 cup dry sherry
- 16 cups beef broth
Final Ingredients
- 4 cups large croutons 1/4 cup per serving
- 16 ounces provolone cheese 1 ounce per serving
- 8 ounces parmesan cheese 1/2 ounce per serving
- 1 cup fresh parsley chopped
- 2 cloves garlic minced
Instructions
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In a large soup pot, add olive oil, butter and garlic. Simmer until garlic is soft but not brown.
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Add the rest of the ingredients (except for the broth and dry sherry) to the pot. Increase the heat to medium-high.
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Mix all the ingredients together until well combined. Slowly cook until the onions are very soft and a deep caramel golden brown. Stir occasionally.
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Deglaze the pot with dry the sherry. Then lower the heat and simmer for 10 minutes.
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Add the beef broth or stock and cook on low for 2 hours.
To Serve
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Ladle soup into bowls.
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Top with croutons and cover with provolone and parmesan cheeses.
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Place bowls on a baking sheet and broil in oven until cheese has melted.
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Mix the minced garlic and parsley together and garnish the soup with a small amount on top.