This recipe was originally featured in Home for the Holidays: Winter Comfort Food in the Winter 2016 issue of Paprika Southern. To see the full feature in print, plus an interview with the founders of Brackish Bow Ties, a studio visit with artist Elizabeth Winnel, enchanting winter fashion in a cotton a field, and much more, order your copy now.
French Onion Soup Recipe
Recipe & Styling by Kim Daniels / Photographed by Siobhan Egan
2 large yellow or white onions, thinly sliced
2 TBSP butter
2 TBSP olive oil
pinch of sugar
1/2 tsp salt
1 cup dry white wine
2 cups water
32 oz vegetable broth
1 clove garlic
cracked pepper to taste
4 thick slices crusty bread, toasted
4 slices Provolone cheese
1 cup grated Gruyere cheese
Heat a 5 quart Dutch oven or large heavy-bottomed saucepan over medium high heat. Combine butter and olive oil in pan. When mixture starts to shimmer, add sliced onions. Cook onions for 15 minutes, stirring often. Add sugar and salt. Turn heat to medium and continue to cook onions for about 45 more minutes or until they are caramelized. Stir them often and turn down heat if they dry out or start to burn. Onions will be soft and brown. Deglaze pan with wine. Add broth, water and garlic. Bring to a simmer and let cook for 30 minutes.
When ready to serve, ladle soup into 4 individual ramekins or small crocks. Place one piece of toasted bread on top of each dish. Layer a slice of Provolone over each slice of bread. Sprinkle with Gruyere. Place ramekins on a baking sheet and put it in oven under a hot broiler. Broil until cheese is bubbly and starting to brown. Serve immediately. Serves 4.