french onion bourbon soup
Of course, if I can jazz up a classic with a splash of bourbon, I will
Ingredients
- 4 tbsp butter
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 2 tbsp dark brown sugar
- 1 cup dry white wine
- 1/4 cup bourbon
- 4-6 cups vegetarian beef broth (or regular)
- 12 slices French bread
- 2 cups gruyere cheese, shredded
Instructions
- Preheat oven to 425 degrees. Place the bread slices on a baking sheet and toast for 8-10 minutes until golden. Set aside.
- Meanwhile, melt the butter in a large Dutch oven or soup pot over medium heat. Stir in the onions and a big pinch of salt and pepper. Cook, stirring occasionally, for 15 minutes. Stir in the garlic, thyme, and sage until fragrant.
- In 1/4 cup intervals, pour in the white wine. Simmer each 1/4 cup interval for 5 minutes, stirring once or twice, until the whole cup of wine is used. Then, pour in the bourbon and brown sugar and simmer for 2-3 minutes.
- Add the broth and bring to a simmer. Cook for 15-20 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
- Switch the oven to broil. Transfer the soup into oven-safe ramekins or crocks and top with 2-3 bread slices apiece. Sprinkle the cheese overtop. Broil for 3-5 minutes until the cheese melts, bubbles, and turns golden in spots. Serve hot with fresh herbs, as desired.