Olivelle's French Onion Soup

Are you feeling the chill in the air, Alaska? When the winter months hit hard, there's nothing like a steaming bowl of French Onion Soup to warm you up from the inside out. This comforting classic has a depth of flavor that is as rich as a gold mine in the Last Frontier.

What Makes French Onion Soup So Special?

Picture this: a savory broth filled with caramelized onions, topped with a thick slice of toasted baguette, and smothered in gooey melted Gruyere cheese. It's like a cozy blanket for your taste buds, giving you a hug with every spoonful.

How to Take Your French Onion Soup to the Next Level

Now, here's the secret ingredient to elevate your French Onion Soup game: Olivelle Oils & Vinegars. By adding a touch of Olivelle magic, you can take the depth of flavor in your soup to new heights, like adding a sprinkle of stardust to an already stellar dish.

Whether it's their aromatic spices, flavorful oils, or zesty vinegars, Olivelle ingredients bring a whole new dimension to your cooking. Imagine the aroma of their Tuscan Herb olive oil infusing your onions, or the tangy kick of their balsamic vinegar cutting through the richness of the broth. Like a flavor explosion that will have your taste buds doing a happy dance.

Don't Be Shy, Dive In for Seconds!

So, Alaska, next time you're craving a bowl of comfort on a cold winter day, whip up a batch of French Onion Soup and don't forget to add those Olivelle ingredients. Trust us, you'll be going back for seconds (and maybe even thirds) of this delicious soup. It's a taste of warmth and flavor that will make you forget all about the frosty weather outside.

Stay cozy, stay warm, and most importantly, stay delicious, Alaska!

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Olivelle's French Onion Soup

Rated 4.3 stars by 3 users
Author: Olivelle
Servings: 4
Prep Time: 15 minutes
Cook Time: 90 minutes

Ingredients 

¼ cup Tuscan Herb Infused Olive Oil
4 Large Onions, thinly sliced
2 Tbsp Flour
1 cup Red Wine
8 cups Beef Broth
2 Tbsp Dark Balsamic Vinegar of Modena
2 tsp Roasted Garlic Sea Salt
1 tsp Ground Pepper
1 Baguette, sliced
¼ cup Parmesan
¾ cup Gruyere, plus more to finish

Directions

    1. Heat olive oil in an 8 quart stock pot on medium-low heat. Add onions and cook until tender and translucent without letting the onions brown, about 45 minutes. 

    2. Add flour and let cook until the flour flavor comes out, about five minutes. Deglaze the pan by adding the cold red wine. Scrape up any stuck, brown bits.

    3. Add beef broth and dark balsamic vinegar. Season with salt and pepper, and simmer for 30 minutes.

    4. Turn broiler on low and ladle soup into oven safe ramekins. Top bowls with one slice of baguette and evenly divide cheese among bowls. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, about 5-6 minutes. Serve and enjoy!