French Onion Soup with Cheesy Bread

French Onion Soup with Tuscany Reserve Seasoning

Warm up with our classic French Onion Soup featuring caramelized onions, rich beef stock, and a topping of melted Gruyère and Parmesan cheese. This delicious, savory soup is finished with crispy, toasted French bread, making it a perfect comfort food for any occasion. Easy to prepare and full of flavor!

Ingredients:

• 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced (about 10 cups total)

• 4 tablespoons extra virgin olive oil

• 2 tablespoons butter

• 1 teaspoon sugar

• 2 cloves garlic, minced

• 8 cups beef stock, chicken stock, or a combination of both (traditionally beef stock)

• 1/2 cup dry vermouth or dry white wine

• 2 bay leaves

• 2-4 tablespoons Tuscany Reserve seasoning

• 2 tablespoons brandy (optional)

• 8 slices French bread or baguette, cut 1-inch thick

• 1 1/2 cups grated Swiss Gruyère cheese

• A sprinkling of Parmesan cheese

Instructions:

1. Caramelize the Onions: In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and toss to coat. Cook, stirring frequently, until the onions are soft, about 15 to 20 minutes. Increase heat to medium-high, add the remaining 1 tablespoon of olive oil and butter, and cook until the onions are deeply browned, stirring often, about 15 more minutes.

2. Finish Caramelizing: Sprinkle the onions with sugar and 1 teaspoon of salt to aid in caramelization. Continue cooking until the onions are well-browned and caramelized, about 10 to 15 minutes more.

3. Add Garlic: Stir in the minced garlic and cook for an additional minute.

4. Deglaze the Pot: Add the vermouth to the pot, scraping up the browned bits from the bottom and sides to deglaze the pot.

5. Add Stock and Seasonings: Pour in the stock, add the bay leaves and Tuscany Reserve seasoning. Bring the mixture to a simmer. Cover and reduce heat to maintain a low simmer. Cook for about 30 minutes.

6. Toast the Bread: While the soup simmers, preheat your oven to 450°F. Line a sheet pan with parchment paper or foil. Brush both sides of the bread slices with olive oil (about 1.5 tablespoons total). Place the bread on the sheet pan and toast in the oven until lightly browned, about 5 to 7 minutes. Flip the bread and sprinkle with Gruyère, Parmesan, and a pinch of Tuscany Reserve. Return to the oven and bake until the cheese is bubbly and lightly browned.

7. Serve: Ladle the hot soup into bowls, top each with a cheesy toast slice, and serve immediately.

Suggested Sides/Wine & Drink Parings:

1. Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette balances the richness of the soup.

2. Garlic Roasted Potatoes: Crispy, garlic-infused roasted potatoes complement the savory depth of the French Onion Soup.

3. Crusty Breadsticks: Crunchy and lightly seasoned breadsticks make a great addition for dipping alongside the soup.

4. Sauvignon Blanc: A crisp and citrusy Sauvignon Blanc complements the rich, savory flavors of the soup without overwhelming them.

5. Pinot Noir: This light, fruity red wine enhances the depth of the caramelized onions and cheese while offering a nice contrast to the soup's richness.

Tips:

• Be Patient with Caramelizing Onions: Cook the onions slowly over medium heat to develop a deep, rich flavor. Rushing this process can result in a less complex taste.

• Deglaze the Pot Thoroughly: Make sure to scrape up all the browned bits from the bottom of the pot after adding the vermouth. These bits add significant flavor to the soup.

• Season Gradually: Taste the soup as it simmers and adjust seasoning as needed. Adding salt and pepper in stages helps build flavor without over-seasoning.

• Broil the Cheese Toast Carefully: Watch the cheese closely while broiling to avoid burning. The goal is to have bubbly, lightly browned cheese on top of the toasted bread.