French Onion Soup: (Yields 2 1/2 Qts)
- 6 Yellow Onions (Fine Julienne)
- 3 Tbsp Butter
- 3 Cloves Garlic (Minced)
- 1 Tbsp Olive Oil
- 2 Sprigs Thyme
- 1 Sprig Rosemary
- 32 oz Chicken Stock
- 64 oz Beef Stock
- 10 oz Dark Rum
I’m sure you are probably wondering why there is rum in this recipe. To be honest I was always taught to use burgundy or a red to deglaze but I was making it at home once and realized I didn’t have any, but I had rum. I really enjoyed the outcome of it and have used it ever since. I would just use a darker rum like Kraken or Sailor Jerry.
To start melt the butter in a large pot and add olive oil, cook down onions and garlic on medium heat until caramelized. The more caramelized the better. Deglaze the pan with 8 oz of the rum and cook down until liquid is half. Add in the chicken and beef stock. Wrap the herbs in cheese cloth and add to broth. Simmer for 1 1/2 hr and season with salt and pepper. Pour soup into ramekin or bowl and place a piece of the bread on top. Cover with cheese (provolone, swiss, etc.) and place under broiler until golden brown. Remove and enjoy! Finally take a shot of the last 2 oz of rum because you’ll need it for when you have to scrub the cheese off the sides of the bowl!