Fustini's Oils and Vinegars
French Onion Soup

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French Onion Soup


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French Onion Soup

Submitted by Darlene Morris, Ann Arbor, MI




Step 1. 

Preheat oven to 400 degrees.  Cut baguettes into 16 1/2-inch slices.  Brush both sides with remaining Fustini's Garlic olive oil and place on a parchment-lined baking sheet.  Bake 3-5 minutes per side or until toasted golden brown.

Step 2. 

Preheat broiler.  Place 8 ramekins on a rimmed baking sheet and put 2 toasted baguette slices into each bowl.  Ladle hot soup on top of baguette slices and top with cheese.  Place baking sheets 4 inches from heat and broil until cheese is melted and a few brown spots appear on it.  Serve immediately.

Step 3. 

In a large stockpot, heat 3 tablespoons of Fustini's Garlic olive oil over medium heat.  Add onions and cook until softened, 10-12 minutes, stirring often.  Reduce heat to medium-low and cook onions an additional 30-40 minutes, until deep golden brown and caramelized, stirring occasionally and adding garlic about 1/2 way through.

Step 4. 

Stir in Fustini's 18 Year balsamic and bring to a boil, cooking until the liquid is reduced by half.  Add beef broth, salt and pepper and return to a boil.  Reduce heat to a simmer and cook 1 hour, stirring occasionally.  Stir in Fustini's Vinoso vinegar.

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