Roadhouse French Onion Recipe
Classic French onion soup, Brisket, house croutons, Swiss, provolone.
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Ingredients
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Soup Base
Brisket
Croutons
Cheese Topping
Method
Prepare Soup Base
- 1
Caramelize Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and cook, stirring frequently, for 25-30 minutes until they are caramelized and golden brown.
- 2
Add Liquids
Pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes until slightly reduced. Add the beef broth, fresh thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes.
Prepare Brisket
- 3
Season Brisket
In a bowl, combine the shredded brisket with smoked paprika and garlic powder. Mix well to ensure the brisket is evenly coated.
Make Croutons
- 4
Prepare Croutons
Preheat the oven to 375°F (190°C). In a large bowl, toss the baguette cubes with olive oil, garlic powder, and salt. Spread them evenly on a baking sheet and bake for 10-15 minutes until golden and crispy.
Assemble Soup
- 5
Combine Ingredients
Once the soup has simmered for 30 minutes, remove the bay leaves. Add the seasoned brisket to the soup and stir to combine. Let it cook for an additional 10 minutes.
- 6
Serve
Ladle the soup into oven-safe bowls, top with a generous handful of croutons, and sprinkle the Swiss and provolone cheese on top. Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.