That’s FRENCH ONION SOUP for those that didn’t catch it. I make this in HUGE Batches, but it disappears so fast you’d never know.

WHAT YOU NEED:

Onions. LOTS of them. The more: the merrier. Here’s what I usually use for one of my batches (Choice is key here, tbh).

3 Shallots: sliced

4 Medium Yellow onions, sliced thin

1 Large Spanish Onion – sliced halfway between thin and medium rings

2 LEEKS – Cleaned * and roughly chopped

2 Red Onions – Sliced Thin

1 large White Onion: sliced halfway between thin and medium rings

(occasionally) 2-3 sweet onions, sliced thin

NOTE: You essentially want around 5 lbs of onions, in total. More if you’re feelin it or gonna toss this in a crockpot AFTER the caramelizing step.

4 cloves garlic, minced (or as much ROASTED garlic as you like, if you prefer)

1 TSP sugar (or maple syrup)

1 tsp kosher salt

1-2L of beef stock (up to your preference of soup-ability-level. )

1 BAY LEAF

Fresh Cracked Black pepper

1 TBSP Worcestershire Sauce (French’s FTW!)

1/2 TBSP Balsamic Vinegar

6 tbsp of Butter or BECEL (Vegan works amazing with this one, but you need to reduce your salt to 1/2 tsp or omit entirely)

1tbsp olive oil

1 TBSP corn starch (We make quite a few things GF in the house, so this was “The way”, and it honestly works so well.)

OPTIONAL:

Reserve a few slices of each RAW onion.

2 Diced green onions

Crostini (just butter brush bread and then toast it on both sides ;) ) OR: CROUTONS. Fresh: better.

Grated Cheese (Gruyere if you’re a purist, ANY stretchy cheese will do though. Mozza/White Cheddar/Provolone/Monterey Jack in a pinch)

BIG Pot or Deep Pan, set to medium (4/5). Oil and butter: into the pan.

As much of the sliced/diced onions as you can fit, toss to coat in the fat then sprinkle with sugar (or syrup) and salt.

DO. NOT. RUSH. THIS. STEP. : Stirring every few minutes, Cook the onions until they have caramelized, they should be a rich-looking brown. Ensure you’re stirring regularly so they all get the shot to hit that same colour. Skipping this step or trying to rush it: completely undermines the rich flavour of the soup. Take. Your Friggin. Time.

IT CAN TAKE 30 minutes, sometimes: 90 minutes. No, I’m not kidding. It’s worth it, trust me.

Once they’re that delicious golden brown (deeper than above, even) , add in the minced garlic and allow that to cook for about 90sec-2min.

Sprinkle in the Cornstarch, cooking another 3 mins stirring CONSTANTLY.

Add in your Beef Stock a little at a time, scraping the pan to ensure the tasty bits end up in there ;)

Drop in your Bay leaves, some pepper (as much as you like) and the Worcestershire sauce.

Bring the soup to a simmer, then drop the temp slightly (JUST enough to maintain the simmer) and allow the flavours to all mesh together and simmer for at least an hour. If you find the liquid is evaporating TOO much for your liking, add a little bit of water (just enough to get back to a soup consistency you LIKE.)

Taste, Season with more salt or pepper if necessary.

OPTIONAL: Just before Garnishing, add in any RESERVED onions or chopped green onions, to add that RAW onion bite some people LOVE. (I don’t, but you: go right ahead!)

GARNISH by either dropping a crostini and cheese on top and baking/broiling/torching until the cheese bubbles… OR if you’re a lazy f like me: Toss some croutons in with grated stretchy cheese and give it about 2 mins.