11/04/2026
Welllll we had an amazing dinner tonight! A must make!
Allan’s French Onion Soup
* stick of butter
* 4 large (or 6 medium) yellow onions thinly sliced
* 1 cup red w**e (we used Peirano Cabernet tonight)
* 2 quarts beef broth
* Tablespoon or so of Worcestershire sauce
* Tablespoon or so of soy sauce
* 2 cloves garlic, chopped or more….love us some garlic
* 1 tsp. salt
* 1/2 tsp. black pepper
* crusty toasted bread (tonight we used Mae’s Table sourdough crisps…major win)
* 6 oz of an alpine cheese, grated (Gruyère, Swiss, raclette) We used Leelanau raclette tonight.
Preheat the oven to 400°F.
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes. Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, half way through, so the onions don’t stick and burn.
Return to stove top and add w**e and bring back to simmer. Cook the w**e for 5 minutes, allowing it to reduce. Add broth, soy sauce, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low. Simmer for a while…30 mins minimum.
Preheat the oven broiler to low.
When the soup is ready, ladle it into oven-proof bowls and put on cookie tray. Add the bread on top, then sprinkle generously with the cheese.
Broil until the cheese is melted and enjoy!
