After years of cooking for people I love, I know a keeper when I see one; French Onion Soup belongs in that category. This belongs in the collection of recipes that make cooler days feel much more inviting. It is a thoughtful recipe to keep in mind when planning the Ramadan table.
Ingredients
- 4 tbs unsalted butter
- 5 large onions, sliced
- 1 tsp granulated sugar
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tbs flour
- 1/2 tbs dried oregano or thyme
- 1 bay leaf
- 1/4 cup red wine vinegar
- 1/4 cup pomegranate molasses
- 1 tbs Worcestershire sauce
- 8 cups beef broth
- Salt and black pepper to taste
- 1 baguette cut into slices
- Avocado oil spray
- Fresh mozzarella cheese, shredded
- Fresh fontina cheese, shredded
- Fresh Romano, shredded
Instructions
- Melt the butter until warm add the onions and cook down for 5 minutes, stirring in the sugar and salt continue cooking on medium-low for 40 minutes stirring occasionally, you will notice the onions reducing in size and becoming jammy and caramelized.
- Add 2 cloves of minced garlic and cook until fragrant.
- Add 1/4 cup of red wine vinegar to deglaze the pan then stir in 1/4 cup of pomegranate molasses + 1 tablespoon of worcestershire sauce cook for 30 seconds sprinkle the flour and cook with the onions (I forgot to add so I added later by cooking 1 tbs butter with 1 tbs. Flour then tampering with the broth before adding yo the soup).
- Add the aromatics oregano and 1 bay leaf then add the broth, cover and let simmer on medium-low for 20 minutes.
- Spray the sliced baguette with avocado oil on both sides and pop under the broiler. Broil on both sides, keep an eye it should go very quickly.
- Spoon the soup in heat proof dishes 2/3 top with the baguette and lots of cheese.
- Place under the broiler 2 shelves down and broil until bubbly. Enjoy.