Supposedly King Louis XV of France is the founder of French Onion Soup. He came home late one night after hunting, went rummaging through his kitchen for something to eat, and came across onions, stale bread, and champagne. When he cooked them all together he proclaimed he had created the first French Onion Soup. This story may be a myth, but I certainly am glad that someone invented it. Soup served with crusty bread and bubbly cheese? Yes, please.
2 lbs yellow onions
3 tbs olive oil
1/2 tsp salt
3/4 cup dry white wine
3 cloves garlic, minced
1 bay leaf
4 cups beef broth
4 cups chicken broth
1/2 tsp thyme
3 tbs Worcestershire sauce
salt and pepper, to taste
3 oz Swiss cheese, shredded
3 oz Colby Jack cheese, shredded
Slice the onions thinly and place in a large pot with the olive oil. Cook over low heat for 10 minutes then add the salt to help speed up the caramelization process.
Let the onions slowly cook covered for 30-40 minutes or until well browned and caramelized, stirring once or twice.
Pour in the wine to deglaze the pan and scrape the bottom of the pan to lift up the caramelized flavor. Add in the garlic, bay leaf, beef and chicken broth, thyme, and Worcestershire sauce.
Cover and let the soup sit over medium-low heat for 40 minutes to blend the flavors.
Meanwhile, shred the cheese. This is always the best part to a good soup.
Slice the French bread into thick pieces and place on a baking sheet. Place under a low broiler and watch the bread carefully as it can easily burn. Once one side is toasted, flip them over and butter the tops. Place them back under the broiler to brown the buttered side.
Season the soup with salt and pepper and fill your bowls. Top with the toasted bread rounds.
Sprinkle the cheese over top and broil on low until the cheese becomes bubbly and golden.
Thank you, King Louis XV!