Everyone is hustling and bustling with the holidays here. Thanksgiving is only a few days away! I’m no where near ready, but the turkey is thawing in the fridge and I’ve gotten all my ingredients. Now I just need to get in the kitchen and start cooking. Wanna know what I’ll be serving for my soup course? French Onion Soup! I love the stuff, especially this particular recipe. Whether you are fighting a cold or simply the winter weather, this boozy recipe will make you feel great. Onions and garlic help relieve cold symptoms and are filled with antioxidants that help keep you healthy. The booze, well most of the alcohol cooks out, but I always add a dash of Cognac at the end for good measure.
Boozy French Onion and Beef Soup
This boozy version of a classic soup is better than the rest. Taste it once and you’ll be keeping white wine and cognac in the cabinet just for this recipe! Enjoy!
Ingredients:
- 4 large vidalia onions, thinly sliced
- 1 1/2 tsp garlic
- 2 1/2 Tbsp butter
- 1/4 tsp sugar
- 2 Tbsp flour
- 1 1/2 lb flank steak, grilled and sliced
- 1 1/2 qts beef stock
- 1/2 cup Chardonnay
- TT salt and pepper
- 4-6 slices of French bread, cut in 1/4 inch thick slices
- 3 tsps olive oil
- 1 cup grated Swiss cheese
- 2 to 3 jiggers cognac
Directions:
In a large cast iron skillet, begin caramelizing onions and garlic in butter on medium heat. Once the onions have a golden color, add sugar and flour and combine. Cook mixture in skillet for about 3 minutes. Place mixture into a slow cooker and add steak and beef stock. Turn your Crockpot slow cooker on high and cook for an hour. Then, turn on low and continue to cook for 4-6 hours. Add wine, salt, and pepper and let cook for 30 minutes. While the soup is finishing seasoning up in the slow cooker, grease a cookie sheet and arrange 4-6 slices of french bread on it. Brush each slice with olive oil and top with cheese. Toast bread slices in the oven at 350 degrees F for 3-5 minutes. Ladle soup into bowls, place cheesy bread slice on top and pour a half a jigger of cognac over each bowl.
Serves 4-6 people
