PHILLY CHEESESTEAK FRENCH ONION SOUP is a classic culinary masterpiece, celebrated for its deep, rich flavor and simple, rustic elegance. The soul of this dish lies in its onions, traditionally yellow or sweet varieties, which are thinly sliced and then caramelized to perfection. This slow cooking process, often lasting upwards of an hour, is crucial as it brings out the natural sweetness of the onions, while imbuing them with a deep golden-brown color. The transformation of the onions during this stage is both an art and a science, requiring patience and attention to detail.
Once caramelized, the onions are typically deglazed with a splash of a good quality wine, often a dry white or a rich red, depending on the recipe. This not only lifts the fond (the browned bits) off the bottom of the pan, adding complexity to the flavor, but also introduces an element of acidity and depth to the dish. A splash of brandy or cognac is sometimes added for an extra layer of flavor.
The broth, traditionally a beef or chicken stock, is then added. The quality of the stock is paramount, as it forms the backbone of the soup’s flavor. Some chefs prefer to use a homemade stock for its richness and depth of flavor. The onions simmer in this broth, melding flavors over a low and gentle heat, allowing the essence of the onions to infuse the liquid.
NUTRITION:
INGREDIENTS
- 4 tablespoons avocado oil or olive oil, extra for
- 3 large yellow onions, peeled and thinly sliced
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup cooking sherry
- 4 cups beef stock
- 1 Keto Everything Bun
- 1/2 small red, green, and yellow bell peppers, thinly sliced
- 10 ounce ribeye steak, thinly sliced
- 4 slices provolone cheese
- 1 1/4 cups shredded Gruyere cheese
