French Onion Soup
This classic onion entrée never tasted so good. That’s because it starts with perfectly caramelized Goldies onions.
- 6 large Goldies™ yellow onions, peeled and thinly sliced (about 10 cups sliced onions, or 3 pounds)
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 2 cloves garlic, minced
- 1 Tbsp beef bouillon paste (such as Better Than Bouillon)
- 1/2 cup dry sherry, dry vermouth or dry white wine
- 2 boxes (32 oz each) low-sodium beef broth (8 cups)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/2 tsp black pepper
- 2 Tbsp brandy (optional)
- 4 to 6 pieces (3-inch) baguette, torn open lengthwise
- 1 to 1-1/2 cups shredded Gruyere or Swiss cheese
- 4 to 6 Tbsp grated Parmesan cheese
1. In large Dutch oven, melt butter with olive oil over medium heat. Add onions and stir to coat with oil mixture. Cover pot and cook onions until softened, stirring occasionally, about 20 minutes. Add sugar and salt, and continue cooking, covered, stirring occasionally, until onions turn golden and sweet, about 1 to 1-1/2 hours. (Don’t shorten this step — it will ensure the soup has deep, rich flavor.) Add garlic and beef bouillon; cook for a few minutes more.
2. Deglaze pot with sherry, increase heat to medium and simmer until nearly evaporated, stirring any browned bits off bottom of pot. Add beef broth, bay leaves, thyme, pepper and brandy if using; simmer soup uncovered about 30 minutes.
3. To serve, preheat oven to 475°F. Cover baking sheet with foil and arrange ovenproof soup crocks or bowls on baking sheet. Ladle soup into each bowl and lay baguette piece on top of each bowl, torn side up. Top with 1/2 cup Gruyere and 1 tablespoon Parmesan; bake 15 to 20 minutes to melt and lightly brown cheese. Serve immediately.
If you can, make soup the day before you plan to serve it — it gets noticeably better as it sits. Reheat on stove before ladling into serving crocks and topping with bread and cheese. If you happen to have leftover roast beef or steak, chop it into little pieces and add to soup with bay leaves.
Roasted Root Vegetables & Onions with Horseradish Sour Cream
What’s the root cause that makes this veggie dish so tasty? Goldies, of course. They’re delicious in any recipe — including those calling for cooked onions.
French Onion Pasta Bake with Gremolata Bread Crumbs
This elegant dish will wow your guests because it's full of flavor. It also happens to be loaded with Goldies. Coincidence?
Goldies are a breakthrough — a premium yellow onion unlike any other. They're full of everything you love about onions, minus everything you don't!
- All the fresh, crisp taste
- All the mildly sweet flavor
- All kinds of ways to enjoy — raw or cooked
- All the nutrition — packed with antioxidants and vitamins
- No tears when cutting and chopping
- No onion breath
- No bite or burn like other onions
- No smelly fingers
My kids could help with the cooking!
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