It’s that time again: another recipe using Knorr Homestyle Stock. I hope that you’ve picked some up if you’ve seen it at your local grocery store, because it’s really quite versatile, and lends itself to a number of different recipes. I’ve already shared my Weeknight Chicken & Mushroom Pho, which helped earn me this partnership, and my Rosemary Roasted Chicken and Vegetables. Now, I present to you an updated take on the classic French Onion Soup. The Knorr stock is really full bodied and packs a punch, so you really don’t need to do much other than adding a few whole sprigs of fresh herbs to make this soup your own! There is very little chopping and slices involved in this recipe, and it doesn’t take much time or effort to prepare. Also, thanks to Knorr, you can go here, read about my journey so far, and enter to win $100, among other prizes! It’s so easy to enter, there’s no reason not to!
Kramer and I order French onion soup whenever we go to a French restaurant – it’s always so comforting and surprisingly filling. It may only seem like a bowl of soup, but the caramelized onions, crusty bread, and cheese make it quite a meal! I, however, always prefer to use shallots in place of onions in my cooking, so I thought, why not do the same with French onion soup? Shallots really aren’t much more expensive than your usual sweet onion, and are much more savory tasting. This may sound odd, but when shallots are cooking, the scent reminds me of a big, juicy burger – they’re a little sweet, a little pungent, and full of rich flavor. In Anthony Bourdain’s Kitchen Confidential, a book that I have read numerous times and that I credit with peaking my interest in cooking in the first place, Tony talks about how one of the easiest ways to cook like a chef at home is to pick up some shallots at the store. Follow this advice – you won’t believe how true that statement is until you try them for yourself.
Bring 8 cups of water to a boil, then whisk in two packages of Knorr homestyle stock (alternatively, you can just use 8 cups of beef broth). Add in your caramelized onions, garlic, herbs, salt, and pepper. Reduce to a simmer, cover, and cook over medium heat for 30-40 minutes. Taste and adjust seasonings as necessary.
- 7-8 large shallots, peeled and very thinly sliced
- 2-3 tablespoons unsalted butter, divided
- 4 cloves of garlic, minced
- 2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
- ½ cup white wine
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- salt and pepper, to taste
- 4 thick slices of crusty bread, plus more for serving, if desired
- 1 cup grated Gruyère cheese (or any other similar cheese of your choice)
- chives, sliced thinly, for garnish
- In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
- If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
- Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about ¼ of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.