Ingredients
- 1 tablespoon olive or vegetable oil
- 3 pounds yellow onions, peeled and julienned
- 1/3 cup bourbon whiskey
- 2 quarts beef stock
- 1 quart chicken stock
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground white pepper
- 1 teaspoon hot red pepper sauce
- 1/2 teaspoon Worcestershire sauce
- 1 cup freshly grated Swiss cheese
Directions
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm.
To serve, sprinkle each portion with grated Swiss cheese
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By monibee04
Destin, FL
on January 08, 2013
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We make this every year for Christmas dinner. My husband loves it so much, he'll actually slice the onion for it. We double the recipe and freeze some for later. It's so much work, you might as well enjoy it for more than one evening! Also, we make it the day before we eat it. Having it rest for a day does wonders to the flavor.
By Orionizer
North Carolina
on March 16, 2011
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Just made this for the 3rd time this past weekend. It is beyond good!
By nasseam1026_114...
Irving, TX
on September 26, 2009
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I made this today for lunch and it was wonderful. I was concerned about the bourbon being overpowering, but it was not at all. I ended up toasting french bread and melting the cheesse on top of it and topping the soup....it was a nice addition. I would recommend this dish. I always have loved french onion soup, but it is always too salty, I had homemade chicken stock and didn't add as much salt (hardly any since my stock was a little salty already....turned out great!
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