I love this recipe for an updated take on French Onion Soup…
This isn’t your grandma’s french onion soup, it is brighter and fresher but still very delicious. The addition of star anise is what really sets this soup apart. It complicates it in a way that transforms the dish. I topped the soup with Manchego cheese, but you could just as easily use Gruyère. It comes together in about 20 minutes and makes for a really good weeknight meal.
French Red Onion Soup
- 2 cups low-sodium chicken broth
- 2 cups water
- 2 whole star anise
- 8 black peppercorns
- 2 lbs red onions, cut into 1/2-inch wedges
- 3 tablespoons good olive oil
- 1/2 cup dry red wine
- slices of baguette
- 2 cups grated Manchego cheese / Gruyère
Bring broth, water, spices and 1 teaspoon of salt to a boil. Remove from heat and let steep 15 minutes.
Meanwhile, cook onions in oil with 1/2 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 20 minutes. Add the wine and boil, uncovered, until reduced to about 2 tablespoons, about 1 minute.
Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
Preheat broiler. Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil until cheese is melted and bubbling, about 2 minutes.