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!
3 Comments Add yours
Amazing. Also true about scrubbing cheese off the side of the containers! Or the spoons that you used to eat it! It’s terribly messy, but so so enjoyable. Again your onions are absolutely the best. And I promise the next time I make it I will take my time and be patient. I love your posts!
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It’s yummy even without the cheese. We’ve had this multiple times and shared it with friends who loved it!
I’m glad you like it! Thank you for giving it a try!