AuthorJaredCategory

Ingredients

 6 cups brown onions
 1 tbsp olive oil
 2 tbsp butter
 ½ tsp sugar
 1 tsp salt
 3 tbsp flour
 6 cups beef stock
 1 cup wine (dry red or white)
 1 bay leaf
 ½ tsp ground sage

Method

1

Place heavy bottom stock pot or dutch oven over medium-low heat. Add 1 tbsp olive oil, 2 tbsp butter to pot. Add diced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.

2

To brown or caramelize the onions turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

3

Once caramelized, reduce heat to medium-low and add 3 tbsp flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.

Ingredients

 6 cups brown onions
 1 tbsp olive oil
 2 tbsp butter
 ½ tsp sugar
 1 tsp salt
 3 tbsp flour
 6 cups beef stock
 1 cup wine (dry red or white)
 1 bay leaf
 ½ tsp ground sage

Directions

1

Place heavy bottom stock pot or dutch oven over medium-low heat. Add 1 tbsp olive oil, 2 tbsp butter to pot. Add diced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.

2

To brown or caramelize the onions turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

3

Once caramelized, reduce heat to medium-low and add 3 tbsp flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.

French Onion Soup