It is funny being in culinary school at night because I never cook for myself at home! I am looking forward to my weekends so that I can use up all the meat and fish in my freezer! This weekend was too hectic for that though; I was a chef assistant for a 170 person PLATED DINNER wedding! I am loving getting all the experience! Luckily I have a lot of soup made and in my freezer as well, for those busy days. With the cold weather coming, is a great time for soup!
I cannot believe that I have yet to post a French onion soup recipe. BUT, I am so happy that I haven’t because I just created my best version yet- this was at 3 AM at the peak of my insomnia too! This version has sage and the caramelized onions are deglazed with wine before the broth is added- yes wine sounds good in everything at 3 AM. The sage and reduced wine give this soup much more body and flavor. Another step that I always include in my French onion soup, and you should as well, is adding a small amount of raw butter at the end of cooking; this adds a richer and more pronounced flavor. I hope you enjoy this soup as much as I do!
- 3 tbsp butter, divided
- 2 yellow onions, sliced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 4-6 cups beef broth (depending on thickness desire)
- 2 tbsp minced sage leaves
- salt & pepper (to taste)
- shredded Swiss and/or Mozzarella cheese
- toasted sourdough bread
- Melt 2 tbsp of butter in a large saucepan. Add the onion and caramelized (about 20 min). NOTE: Be sure not to burn the edges, if they are beginning to burn you can add a small amount of water to the pan.
- Add the minced garlic and cook until fragrant (about 2 minutes).
- Deglazed the pan with white wine. Pour the mixture into a large pot and add the beef broth. Bring to a boil, then reduce heat.
- Stir in the minced sage and season to taste with salt and pepper.
- Serve topped with cheese and a side of toasted bread to dip.