Recipe Of The Day: French Onion Soup | Features

CINCINNATI, OH (FOX19) - This recipe of the day is a real classic dish that could be an appetizer or your main course. Chef Caitlin MacEachen Steininger and the team from Cooking with Caitlin are make cooking easy and fun for everyone! Chef Caitlin explains how to make French Onion Soup.

I can’t imagine what I can say about this classic soup that you don’t already know. The beauty of its rich color is matched only by the slow-cooked tastiness. Enjoy this easy recipe for French Onion Soup at home, not just your favorite lunch cafe.
I recently served this as an appetizer on a chilly night. Ladled into shot glasses and topped with a cheesy, toasty homemade crouton, it was a hit!

Cooking information

• Yield: 6-8 Bowls
• Prep Time: 15 minutes
• Cooking Time: 150 minutes

• 4 Large Yellow Onions
• 3 Tablespoons Olive Oil
• 2 Dried Bay Leaves
• 6 Sprigs Fresh Thyme
• 1 Cup Whiskey
• 1 Cup White Wine
• 2.5 32 Oz. Boxes Beef Broth
• 2 Teaspoons Kosher Salt
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1. First prepare your onions. Cut the ends of the onion off and remove the outer layer of the onion. Slice in half, creating half moons, and thinly slice each onion.

2. In a large soup pot, turn the medium high heat and drizzle in your olive oil. Once your pan is hot, add in your thinly sliced onions, dried bay leaves and fresh thyme.

3. Sauté until the onions are soft and translucent. Once the onions are translucent, make sure to stay closer to the pot because they will quickly turn from a golden brown color to burnt. The whole cooking of the onions will take 20-30 minutes.

4. Once the onions are golden in color, add your whiskey and white wine. Remove the pot from the flame when adding in the whiskey as to lessen the risk of the alcohol flaming up. Cook to a syrupy consistency until the alcohol is cooked-out.

5. When the wine and whiskey have reduced down, add in your beef broth, reduce to medium low heat and let simmer for 1-2 hours. The longer the soup simmers, the more intense the flavor.

6. Season with salt to taste. Serve and enjoy.

• To make this classic dish even more classic, melt shredded gruyere or Swiss cheese over thin slices of baguettes and float on top of the soup as a large crouton.
• French onion soup is one of those dishes that taste better the day after. You can always make this dish the day before and store in an air tight container until service.