French Onion Soup

Delicious French onion soup with caramelized Vidalia onions topped off with Gruyere cheese bread. Perfect year round!

Recipe number: 9
Category: Soups, Chowders & Bowls
Servings: 4-6
Prep time: 15 minutes
Total time: 60 minutes
Collection: Camper Seasoning Mix Cookbook
Recipe by: Pretty Camper Company
Source: The Pretty Camper Cookbook — Recipe #9
Camper Kitchen: Stovetop Friendly | Convection Friendly

INGREDIENTS
- 3/4 tsp Camper Seasoning Mix
- 3 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 1/2 cup butter — 1 stick
- 5 Vidalia onions — thinly sliced; any sweet onion may be used
- 2 garlic cloves — minced
- 2 bay leaves
- 8 cups beef broth
- 1 Tbsp dry sherry
- 1 cup white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 1 baguette — sliced
- 8 ounces Gruyere cheese — grated

COOKING STEPS
1. In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, garlic and bay leaves.
   Heat: Medium · Equipment: Large pot or Dutch oven

2. Lower the heat to medium-low or low and cook the onions for 30 minutes until they are a rich shade of brown. Stir often to prevent burning.
   Timer: 30 minutes · Heat: Medium Low to Low

3. Add the seasoned flour mixture to the pot with the onion and garlic. Stir for 2 minutes.
   Timer: 2 minutes

4. Slowly add the wine and use a whisk to prevent or remove any lumps if needed.
   Equipment: Whisk

5. Slowly add the beef broth and sherry and use a whisk to prevent or remove any lumps if needed. Add salt and pepper.
   Equipment: Whisk

6. Place the baguette slices on a baking sheet and cover each slice with shredded Gruyere cheese.
   Equipment: Baking sheet

7. Place the bread under the oven broiler and cook until nicely browned and the cheese is melted, about 4 minutes.
   Timer: 4 minutes · Heat: Broil · Equipment: Oven

8. Ladle the soup into bowls and top with two or three cheese bread slices.

KITCHEN TIPS
Keep a close eye on the onions when they are caramelizing as they can burn quickly. If the onions start to stick to the pan, add 1 Tbsp wine or balsamic vinegar. This will deglaze the pan. Trivia: In order for an onion to be called a Vidalia onion, it has to be grown within 75 miles of Vidalia, Georgia.