Classic French Onion Soup
Ingredients: yellow onions, unsalted butter, sugar, table salt, red wine · 90 min cook time · 420kcal · $25.50
Ingredients
4pounds yellow onions, 4tablespoons unsalted butter, 1teaspoon sugar, 1.5teaspoons table salt, 1cup red wine, 8cups beef broth, 0.75teaspoon black pepper, 2leaves bay leaves, 4sprigs fresh thyme, 6ounces baguette, 3tablespoons extra virgin olive oil, 2cups Gruyère cheese, 1.5ounces Parmesan cheese
Instructions
1. Remove the root and tip of the onion, cut the onion in half to peel, and slice pole to pole.
2. In a large dutch oven, melt unsalted butter over medium-high heat. Add sliced onions, sugar, and table salt, mixing them together.
3. Put the lid on the pot and let the onions cook to release moisture and break down.
4. Continue to cook the onions without the lid to drive off excess liquid until fond forms on the bottom.
5. Reduce heat to medium and cook slowly, stirring occasionally, until deep golden brown.
6. Add red wine to deglaze the pot, scraping up the fond bits as the wine nearly evaporates.
7. Add beef broth, table salt, pepper, bay leaves, and fresh thyme. Bring to a boil, then reduce to medium-low and simmer.
8. Cut baguette into bite-size pieces for the croutons.
9. Toss croutons with extra virgin olive oil, salt, and pepper. Spread on a sheet pan and bake until crisp.
10. Fish out bay leaves and thyme sprigs from the soup. Taste and adjust seasoning with salt and pepper.
11. Portion soup into crocks on a baking sheet. Layer with Gruyère cheese, croutons, more Gruyère, and shredded Parmesan.
12. Bake in a preheated 500 degree oven until the soup bubbles around the edges and cheese is melted and golden brown.
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