28.01.21

French Onion Soup

Dinner | Feeds 4-6 | Total Time 2hrs

Classic French onion soup , simmered in quality beef stock surrounded with fresh herbs and a dash of wine Tip: For a traditional presentation, use individual oven-proof bowls and ladle soup into each. Cover with the toast and sprinkle with additional cheese. Place under preheated broiler for about 10 minutes, or until the cheese bubbles and is slightly browned.

Ingredients

  • 6 large yellow Earth and Time onions, peeled and sliced thinly, about 10 cups of sliced onions total
  • extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon of sugar
  • Salt
  • 2 cloves garlic, minced
  • 8 cups of low-sodium beef stock (chicken or veggie stock can also be used)
  • 1/2 cup of dry vermouth or dry white wine
  • 2 bay leaves
  • 1 tablespoon of fresh thyme (or ½ dried thyme
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons cognac (optional)
  • 8 slices French bread or baguette cut 1-inch thick
  • 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesa

Instructions

  1. In a large heavy pot pot (5 to 6 litres), heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook, stirring often, until onions have softened, about 15 to 20 minutes.
  2. Increase the heat to medium high. Add 1 tablespoon of olive oil and the butter. Cook, stirring often, until onions start to brown, about 15 more minutes.
  3. Sprinkle with sugar and 1 teaspoon of kosher salt, continue to cook until the onions are well browned, about 15 more minutes.
  4. Add the minced garlic and cook about one minute more.
  5. Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot (this is called deglazing).
  6. Add the stock, bay leaves, and thyme. Bring to a boil then lower heat and cover to maintain a low simmer. Cook for about 30 minutes.
  7. Discard the bay leaves. Add brandy if using.
  8. While the soup is simmering, preheat the over to 450°F. Line a baking sheet with parchment paper (or foil).
  9. Brush both sides of the bread with olive oil and place on baking sheet. Put in the oven and toast until lightly browned, about 5 to 7 minutes.
  10. Remove from oven. Flip the bread and sprinkle with the grated Gruyere cheese, sprinkle with Parmesan.
  11. Just before serving, return toasts to oven and bake until the cheese is bubbly and lightly browned.
  12. To serve, ladle soup into bowls placing a piece of hot toast on top of each bowl of soup.
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