This is my spin on the classic French Onion Soup. Yes, there are certain ingredients that are characteristic of this soup: a lot of sweet or Vidalia onions and beef stock being two important components, but I like to sometimes add a leek, and although the pancetta (or bacon) is not a part of the classic recipe, I feel it does a nice job creating a beautiful flavor base for this soup. Sometimes I will saute mushrooms before the onions and them combine with onions and worchesire sauce and then take them out. It’s an option, again not part of the classic recipe. I love layers and layers of flavor!

I’ve seen other recipes using a few different types of onions: red, shallot, sweet onions etc. I would say yes to the shallot but no to the red onion for this soup. I personally like a combination of a deep bold red wine: a Cabernet Sauvignon or a hearty Pinot Noir like Meiomi along with a good splash of vermouth. Julia Child’s classic French Onion Soup recipe uses cognac or a good brandy and vermouth. I recently started to add the vermouth and it is a perfect compliment to the red wine. The key with any good soup is depth of flavor.

Browning the onions is an important step, roughly 45 minutes once they start to cook. They should be a dark walnut color, the Worcestershire sauce helps to caramelize the onions and creates a nice deep color. I highly recommend using it. If you are out or if someone is allergic to fish, use soy sauce. You can also try a pinch of sugar. A deep Enamaled coated skillet will be of good use here, but use what you have on hand.

Set a large saucepan over medium heat, add the butter and olive oil. Once the butter melts, add the sliced onions and salt, stir to combine. Cook for 10 minutes until translucent, then add the prosciutto. Keep heat on low because pancetta or bacon is very fatty and it will pop and sizzle as it cooks. After it cooks a 3 minutes, add the Worcestershire sauce, and stir to combine with the onions. Raise the heat to moderately high and let the onions start to brown. This is when the magic happens.

Note: you may use pancetta or bacon, even rendered bacon fat, in this case 1 teaspoon.

After 45 minutes or until the onions are deeply brown, but not burned whatsoever, stir in the flour and cook a few minutes. Whisk in the stock and add the wine and vermouth. If you choose to add the wine and vermouth to the hot pan first, take it off the heat because alcohol is flammable! Add the leaves of 6-8 thyme sprigs into the soup. Allow soup to simmer for about 1 1/2 hours or longer adding more stock as needed.

While the soup simmers, make the bread crumbs.

Cube the bread, toss with olive oil and salt. Heat in a 350 degree oven for 20 minutes or until golden brown, tossing halfway. Set these aide.

Next, grate some gruyere cheese. If you are making four big bowls or cups of soup, use about 1/3 cup of finely grated chees in each bowl.

Assembling the Soup.

Add the croutons to the soup, top with cheese. Broil for 2 minutes. Heat source should be 8 inches away from the soup.

One of the best soups you will ever eat!