Jackson Hole French Onion Soup

Recipes

French.Onion.Soup! It is one of my favorite soups to indulge in and this past ski trip I was inspired by the recipe I had at Westbank Grill while skiing in Jackson Hole. They took a traditional French Onion Soup and vamped it up with focaccia bread and fresh burrata. Can we say YUM!!! The focaccia was pure genius in my opinion as I always hate when the bread doesn’t easily break apart and this does sooooo well. The burrata adds a wonderful texture to the dish and again like the bread actually breaks apart easily so you can simply enjoy the dish and not fight to get the cheese on your spoon.

Here’s what you need..

Ingredients:

  • 4 tbsp unsalted butter
  • 2 tbsp EVOO
  • 4 large onions, sliced thin
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 1 cup red wine
  • 3 tbsp all purpose flour
  • 2 quarts beef broth
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 loaf of focaccia bread
  • 1/2 pound of fresh burrata, sliced

Directions:

  1. Heat up EVOO and butter in a large pot. Add the onions, garlic, bay leaves, thyme, salt, pepper and red pepper flakes. Cook until the onions are soft and cartelized, about 25 minutes.

2. Add the wine and bring to a boil for about 5 minutes. Reduce the heat and simmer until the wine is more than 1/2 way evaporated.

3. Remove the bay leaves and thyme sprigs then the flour and mix in well. Turn the hit down to medium low so the flour doesn’t burn. Let is cook for 8-10 minutes so remove the raw flour taste. Next, add the beef broth and bring the soup back up to a simmer. Cook for at least 20 more minutes. Season, to taste, with more salt and pepper as needed.

4. When you are ready to eat, preheat the broiler. Arrange the slices focaccia bread on a baking sheet in a single layer. Sprinkle the slices with EVOO, salt and pepper and place in oven for about 3 minutes until slightly golden.

5. To serve, ladle the soup into individual oven safe serving bowls. Top with a slice of focaccia bread and then add some sliced burrata. Top with some fresh cracked black pepper. Add the bowls back into broiler for 2 minutes to warm the cheese. Serve and enjoy.