French Onion Soup

Ingredients

4 Tbsp SOOC Sage Olive Oil
2 Tbsp Salted Butter
3 lbs Yellow Onions, sliced
1 Tbsp Garlic, minced
1 tsp SOOC Smoked Applewood Sea Salt
½ tsp Black Pepper
1 tsp Sugar
½ Tbsp dried Thyme
3 Bay Leaves
2 Tbsp SOOC Denissimo Balsamic Vinegar
½ cup Red Wine
8 cups Beef Broth
1 Tbsp Worcestershire Sauce
1 Baguette, cut into ½” pieces
1 cup Gruyere Cheese, grated
1 cup Sharp White Cheddar, grated
½ tsp Red Pepper Flakes *Optional

Directions

In a large dutch oven or pot over medium heat, heat the Sage Olive Oil and melt the butter together. Add the onions, garlic, Smoked Applewood Sea Salt, black pepper, sugar, thyme, and bay leaves. Cook, stirring often until the onions have softened and caramelized, about 45 minutes.

Add the red wine and Denissimo Balsamic. Bring to a boil, then reduce to a simmer. Cook for about 5-8 minutes, scraping up the browned bits from the bottom of the pan. Remove and discard the bay leaves.

Add the beef broth and the worcestershire sauce, bringing to a boil. Once boiling, bring the soup back down to a simmer and let cook for 10 minutes. Season to your liking with more Smoked Applewood Sea Salt and black pepper.

Preheat your oven broiler to high, and move your oven rack to the highest setting, as long as your food won’t touch the broiler.

Place soup crocks or oven safe bowls on a rimmed baking sheet. Divide the soup among the bowls, leaving room on top for your bread and cheese. Top the soup with slices of baguette, and cover with a mixture of the shredded gruyere and sharp white cheddar cheese. Add a pinch of red pepper flakes on top, if using.

Place the tray with the soup under the broiler, and cook until the cheese is melted and golden brown. About 3-5 minutes. Check often, to make sure the cheese does not burn. Caution, the bowls will be HOT! Serve and enjoy!