Chef Derek Brooks from the Resort at Pelican Hill makes an amazing French Onion Soup. We needed to be able to make this at home so we asked the resort for the recipe.  Enjoy!

Resort at Pelican Hill French Onion Soup

½ cup unsalted butter
2 yellow onions, sliced
2 red onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
½ pound Gruyere, sliced

Melt butter in a large pot over medium heat. Add onions, garlic, bay leaves, thyme, salt and pepper.  Cook until the onions are very soft and caramelized, about 25 minutes. Add wine and bring to a boil.  Reduce to a simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust onions with flour and stir. Turn heat down to medium-low so the flour doesn't burn, and cook for 10 minutes to remove any raw flour taste. Add beef broth and bring to a simmer.  Cook for 10 minutes. Season with salt and pepper to taste.

To Serve
Ladle soup into bowls and top each bowl with 2 slices of bread and a slice of cheese. Place bowls in the oven to toast the bread and melt the cheese until just golden brown.  Serves 6

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