INDULGE’s Daily Dish: Melt over Chef Adrianne Calvo’s deliciously gooey French onion soup

If Instagram hadn’t been invented yet, it would have been created just for Chef Adrianne Calvo’s ooey, gooey and oh-so-delicious French onion soup. The dish — featured in INDULGE’s August/September 2019 issue — is a staple at her popular South Miami eatery, Chef Adrianne’s Vineyard Restaurant and Wine Bar and there’s little doubt why. The bubbling Provolone/Gruyere/Mozzarella mix, crusty baguette and tasty onion stock (with a splash of Cognac for the win) are a tempting combination, and one you can make at home thanks to a little guidance from Chef Adrianne herself.

Classic French Onion Soup

Serves 4

Ingredients:

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup white wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

1 quart beef broth

1 quart chicken broth

1 baguette, sliced

1/2 pound grated Gruyere

Preparation:

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes. Now add the two broths, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chef Adrianne’s is now offering takeout and curbside pickup. The restaurant is located at 11510 SW 147th Ave, Miami, FL 33196. (305) 408-8386.

This story was originally published March 25, 2020 at 2:23 PM.