French Onion Soup

• servings: 4-6
• active time: 10 minutes
• total time: 1 hour

Ingredients

3-4 large red or yellow onions, peeled and thinly sliced (about 3 lbs)

2 quarts beef stock (8 cups)

1½ cups grated Gruyere cheese

1 cup dry white wine

1 tbsp dry sherry

3 tbsp butter

1 tbsp all-purpose flour

8-12 slices of french bread

Black pepper and salt to taste

Directions

Melt the butter in a large, thick-bottom pot over medium heat (like a dutch oven). Add the sliced onions and a pinch of salt. Stir and cover, letting the onions soften for 5 minutes.

Remove the lid and let the onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if they are browning too quickly. This whole process may take 45-60 minutes.

While the onions are caramelizing, heat up the stock in a separate pot.

Add the wine and sherry to the caramelized onions and allow the mixture to come to a boil. Allow the alcohol to cook off, then stir in the flour and let it thicken for 1-2 minutes.

Slowly add the warm broth, and boil uncovered for 10 minutes, making sure to scrape any fond off the bottom.

Season the soup with salt and pepper to taste, then heat up your broiler. Ladle the soup into casserole dishes or other oven-safe serving dishes, and cover the tops with bread slices. Add grated gruyere cheese, then broil for 1-2 minutes, or until the cheese melts and browns. Serve warm fresh out of the broiler.

Notes

A classic French soup that’s really about bringing out complex flavors through caramelized onions. A great way to create something rich and interesting from humble ingredients. This recipe adds some alcohol to up the flavor, and chooses beef stock. Feel free to sub the alcohol for some lemon juice to taste, and use whatever stock flavor base you prefer.