Cooking Classics: French Onion Soup With Bourbon

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingCooking Classics 

The Technique

French Onion Soup With Bourbon

Once the onions have been sliced, French Onion Soup With Bourbon can be prepared quickly. Cheese croutons made from handcrafted bread are the ideal solution to topping this traditional soup as any bowl may be used for serving, not just those that are oven safe. Prepare the starter for the Rustic Bâtards the day before you plan to make the soup. The dough can then be baked, cooled & sliced early in the day for the cheese croutons. Learn to make a comforting classic combination by following these valuable techniques & look to The Guide To Making Handcrafted Bread for additional pointers before beginning. 

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFrench Onion Soup With Bourbon
makes 8 servings

3 lbs sweet onions
3 Tbsp olive oil
4 Tbsp butter, divided
4 garlic cloves, pressed
1/3 cup bourbon
2 Tbsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
10 cups water 
5 tsp beef stock base
1 {15-oz} Rustic Bâtard, sliced into 16 pieces
  6 oz Swiss cheese
Garnishes: Crushed red pepper flakes & freshly ground black pepper

Cut the ends from the onions & slice in half. Peel the outer skins & slice each half, flat side down, into very thin half moon shapes. Heat the oil in a Dutch oven over Medium-High heat. Add the onions & cook, without disturbing for 8 minutes. Give the onions a good stir. Continue to cook 15 to 17 minutes, stirring occasionally, until the onions begin to caramelize. Add 2 tablespoons of the butter & the garlic. Cook 1 minute or until fragrant. Deglaze the pot with the bourbon scraping the bottom well of all of the browned bits. Add the thyme, the salt, the crushed red pepper flakes & the black pepper. Stir together the water & the beef stock base; pour over the onion mixture stirring well to combine. Bring the mixture to a boil over Medium-high heat. Reduce the heat to Medium-Low & simmer 20 minutes, stirring occasionally.

Place the bread slices on a half sheet pan. Melt the remaining 2 tablespoons of butter & brush over the bread. Broil 1 1/2 to 2 minutes or until golden around the edges. Top with the cheese & broil an additional 1 1/2 to 2 minutes or until it melts. Ladle the soup into bowls. Top each serving with the cheese croutons & garnish, if desired.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingHow To Make French Onion Soup With Bourbon

 When we would dine out as a family growning up, there was a steak house we frequented often & if you’ve ver tasted really good French Onion Soup topped with a generous portion of homemade bread soaked in a rich beef stock & topped with melted cheese, from that moment on you’re hooked or at least I was. This version is more streamlined for a quicker stove to table meal solution ideal for busy families on the go. Although the Rustic Bâtard bread pairing is a delicious accompaniment, if you do not feel you have the time to prepare it, simply pick up a quality baguette at your local market.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients

Butter adds rich flavor to this classic soup favorite while the bourbon offers a little bite.

The Onions

Cut the ends from the onions & slice in half. Peel the outer skins & slice each half, flat side down, into very thin half moon shapes. This will give the soup lovely texture as opposed to simply dicing them.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingThe Broth

Use beef stock base when you are looking to add a richer, bolder flavor to recipes whenever broth is called for in recipe applications. A smidgen more or less can be used as you control the seasoning & salt level according to what suits your own taste. Look for jars of it on the soup aisle in your local grocery store.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 2

The Cooking Procedure

Heat the oil in a Dutch oven over Medium-High heat. Add the onions & cook, without disturbing for 8 minutes.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining2a

Give the onions a good stir. Continue to cook 15 to 17 minutes, stirring occasionally, until the onions begin to caramelize. 

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining2b

Add 2 tablespoons of the butter & the garlic. Cook 1 minute or until fragrant. Deglaze the pot with the bourbon scraping the bottom well of all of the browned bits. Add the thyme, the salt, the crushed red pepper flakes & the black pepper.

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining2c

Stir together the water & the beef stock base; pour over the onion mixture stirring well to combine. Bring the mixture to a boil over Medium-high heat. Reduce the heat to Medium-Low & simmer 20 minutes, stirring occasionally.

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials No. 3

The Handcrafted Bread

Rustic Bâtards that have been made into cheese croutons are the perfect accompaniment to this crowd pleasing soup. It features a five-minute yeast bread technique which results in two {15-oz} bread loaves with a sourdough-like taste & a crumb that has a bit of a chew to it. Be certain to look to The Guide To Making Handcrafted Bread for additional pointers to prepare the bread. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

The Cheese Croutons

Place the bread slices on a half sheet pan. Melt the remaining 2 tablespoons of butter & brush over the bread. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials4a

Broil 1 1/2 to 2 minutes or until golden around the edges. 

Baking Classics. Rustic Batards By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials4b

Top with the cheese & broil an additional 1 1/2 to 2 minutes or until it melts. 

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 5

The French Onion Soup With Bourbon

Ladle the soup into bowls. Top each serving with the cheese croutons & garnish, if desired.

The Tune
“What’d I Say” Ray Charles

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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