This recipe is part of Feeding A Crowd: French(ish!) Birthday.
I did something terrible.
In the rush to eat the soup, I forgot to photograph it in its final form. I promise to replace the pictures the next time I make it (which will be soon!) Here’s what it sort of looked like (stock photo):
And here are the two huge pans I used to cook the onions. So many onions.
I basically saved all of my patience for actually making the soup, not photographing it. It’s a long process, but it is absolutely worth the effort.
- 5 pounds sliced onions
- 1 stick unsalted butter
- 3 Tablespoons squeeze bottle garlic
- 8 cups beef broth
- ½ cup ruby port
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 bay leaf
- ½ cup grated Parmesan
- Salt & pepper
- Melt butter in very large pan over low heat.
- Add in garlic, onions, and two teaspoons of salt.
- Stir occasionally and scrape up and brown bits while letting onions cook for 1½ hours. They will slowly turn a deep brown as they caramelize. Do not allow them to burn.
- Stir in beef broth, port, cinnamon, nutmeg, and bay leaf then bring to a boil.
- Simmer on medium heat (stirring occasionally) and reduce, reduce, reduce for about an hour.
- Add salt and pepper to taste (and remove bay leaf).
- Serve, sprinkled with Parmesan, and enjoy!
Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!
- Virgin Peach Bellini
- Cheese Gougeres
- French Onion Soup
- Sausage Cassoulet
- Forty Cloves of Garlic Crockpot Chicken
- Mixed Berry Tart
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.