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French onion soup is one of the most popular soups served in American restaurants today. The good news is it's easy and inexpensive to make at home. All you need is a Dutch oven and a little patience.

It's the Onions

If you've tried making your own French onion soup before with limited success, you probably steamed the onions. The secret to a superior onion soup is in the onion prep. Onions release their goodness slowly. As they brown, they produce sugars and loads of flavor. When you pile a bunch of sliced onion in a pot and quick cook them, the batch tends to steam long before it caramelizes. To create a to-die-for soup, you need to give the onions some TLC. Instead of cooking onions in a pot on the stove, let your oven do the work. Here's how:

Slice the onions as you would normally, and place them in a covered 6 quart Dutch oven to which you've added a tablespoon of olive oil. (Most recipes call for four to six thinly sliced yellow onions (about five pounds).

Cook the onions in a 300 degree F oven for an hour.

Stir and continue cooking for another 30 minutes with the lid slightly offset so steam can escape.

After the 90 minute cooking time, you'll notice the onions have turned a rich brown in color and reduced by half.

Remove the pot from the oven and place it on the stovetop.

Bring the onion base to a simmer, stirring constantly.

Cook for 5 minutes to remove any remaining liquid. Add another tablespoon of olive oil to the mixture if it begins to stick to the pan.

The onions are now ready to use in soup.

French Onion Soup Recipe

Ingredients

6 large onions (about 5 lbs.), sliced a quarter of an inch thick 2 tbsp. butter 1 garlic clove, minced (optional) 1/4 cup white wine 2 tablespoons Port (you can substitute 1/2 teaspoon sugar) 1/4 tsp. dried thyme 1/4 tsp. fresh ground black pepper 8 cups beef broth 1 bay leaf

Directions

Prepare onions as outlined above. Add butter, garlic, wine, Port and pepper to the onion mixture. Stir to incorporate Add beef broth and bay leaf. Bring soup to a boil. Reduce heat and simmer for 30 minutes. Add salt to taste.

Soup is delicious with sliced French bread (or croutons) and shredded Gruyère, Swiss or Monterey Jack cheese heated under the broiler.

Recipe serves 8

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