French Onion Soup

I really enjoy making this soup because it requires my attention and TLC throughout. This is not hard, but rather pure fun, and if you enjoy time at the stove you will find this recipe is well worth your efforts.

 

Ingredients:

• 6 large red or yellow onions (about 3 lbs)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon sugar
• Kosher salt
• 3 cloves garlic, minced
• 8 cups beef or chicken stock, or a combination of the two
• 1/2 cup dry white wine (pinot grigio works well)
• 2 bay leaves
• 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper (to taste)
• 2 tablespoons brandy (optional)
• 1-inch thick slices French bread to fit bowls being served
• 1-2 cups grated Gruyere cheese (mix with mozzarella for stretch)

Preparation:

Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total. In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 minutes. The amount of time will vary depending on your pot, stove, and onions.

Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.

Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Finally, stir in the brandy.

Cut bread into 3/4” thick slices and use toaster oven to brown the bread.

Cut pieces so you end up with a fitted layer for each bowl.

Ladle soup into bowls, place bread on top and cover with cheese.

Broil on low until cheese is just turning golden brown.

Blessed be... and happy cooking!