French Onion Soup
This French onion soup recipe is a cozy classic that combines sweet caramelized onions in a hearty beef broth, topped with crusty baguette slices and melted Gruyère cheese. It's the ultimate comfort food to warm you up on a chilly day. Enjoy this rich and satisfying soup that's perfect for a comforting meal.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 2 1/2 lbs. yellow onions, halved and thinly sliced
- 1 Tbs. all-purpose flour
- 1 cup dry white wine
- 8 cups beef stock
- 2 tsp. minced fresh thyme, or 1 tsp. dried
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 1 crusty baguette
- 2 2/3 cups shredded Gruyère cheese
Instructions
- In a large, heavy sauté pan, melt the butter over medium heat. Add the onions, stir well, cover and cook for 5 minutes. Uncover, reduce the heat to medium-low and cook, stirring occasionally, until tender and deep golden brown, about 30 minutes.
- Sprinkle the flour over the onions and stir until combined. Gradually stir in the wine, then the stock, and finally the thyme and bay leaf. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, until slightly reduced, about 30 minutes. Season with salt and pepper. Discard the bay leaf.
- Meanwhile, preheat a broiler. Have ready eight 1 1/2-cup broilerproof soup crocks. Cut the baguette into 16 slices, sizing them so that 2 slices will fit inside each crock. Arrange the bread slices on a baking sheet and broil, turning once, until lightly toasted on both sides, about 1 minute total. Set the slices aside. Position the oven rack about 12 inches from the heat source, and leave the broiler on.
- Ladle the hot soup into the crocks. Place 2 toasted bread slices, overlapping if necessary, on top of the soup and sprinkle each crock evenly with about 1/3 cup of the Gruyère. Broil until the cheese is bubbling, about 2 minutes. Serve at once. Serves 8.
- Variation: For an extra layer of flavor and complexity, instead of the yellow onions, use a mixture of roughly equal amounts red, white, and sweet (such as Vidalia) onions. Italy’s fontina cheese, from the Val d’Aosta, is a delicious alternative to the traditional Gruyère cheese. Makes 8 servings.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
Yield
Serves 8.
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