I put so much cheese on top
it sank and took the croutons with it.
Anybody who knows me knows that I am a soup fanatic. Last year, I was dead set on making a great low sodium Chili. This year, it's French Onion Soup. I am so hooked on the French Onion Soup at Atlanta Bread Company, I could eat it every single day. I decided to give it a shot myself, on a day when I could use my muscles well enough to pull off the task. It turned out well, so I thought I would share my recipe with you.
First let me say that this is ideal for people on a low sodium diet, and also for those who do not use wine in cooking. I would use wine if it didn't spoil so quickly, but since I don't drink it (triggers HKPP episodes), I don't buy it.
That said, here we go. Sorry there are no step by step photos...I couldn't find my camera at the time (edit note: I added the photo above more recently).
8-10 onions (yellow, Italian red, or both if you like)
6 cups low sodium beef broth
1/2 stick unsalted butter
Splash of balsamic vinegar
2 bay leaves
Pinch of salt (I use kosher)
Several grinds of fresh pepper
Gruyere or Swiss, shaved or grated
French bread, toasted (optional of course)
Slice onions in eighths and put in a large pot with a pinch of salt and the butter. Cover and cook very slowly, somewhere between 1 and 1.5 hours, until onions are caramelized.
Once onions are fully caramelized, deglaze with a splash of balsamic and slowly stir in broth, bay leaves, and pepper. Bring to a boil, then reduce to a medium simmer for 15-30 minutes, stirring occasionally. Add salt and pepper to taste.
Pour into individual bowls, shave Gruyere on top, and serve with toasted French bread. I like to put the toasted bread in the bowl, top with cheese, and broil in the oven.
Keep in mind that this is a lower-sodium recipe, and the taste will reflect that. By all means, use full-sodium broth or add salt as you wish. I think it's great, for what it's worth, and I hope you will too.