Name: French Onion Soup
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: Serves 6
Ingredients: 1.35 kg (3 lb) yellow onions, thinly sliced; 45 g (3 tbsp) unsalted butter; 15 ml (1 tbsp) olive oil; 5 g (1 tsp) fine salt, plus more to taste; 1/2 tsp (2.5 ml) black pepper; 240 ml (1 cup) dry sherry or dry white wine; 1.5 litres (6 cups) low-sodium beef stock/broth; 4 sprigs fresh thyme; 1 bay leaf; 1 small baguette, cut into 6 thick slices; 225 g (2 cups) Gruyere cheese, grated

French Onion Soup

Slowly caramelised onions in rich beef broth, finished with toasted baguette and bubbling Gruyere.

YieldServes 6

Prep20 minutes

Cook1 hour 35 minutes

Total1 hour 55 minutes

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Instructions

Melt the butter with the oil in a large, heavy pot over medium-low heat.
Add the onions, salt and pepper. Cook for 45-60 minutes, stirring regularly, until the onions are very soft and deep brown. Lower the heat if they begin to catch.
Add the sherry or wine and scrape up the browned bits from the bottom of the pot. Simmer for 2-3 minutes.
Add the stock, thyme and bay leaf. Bring to a gentle simmer and cook uncovered for 30 minutes.
Remove the thyme and bay leaf. Taste and adjust the seasoning.
Heat the grill/broiler. Toast the baguette slices until dry and lightly golden.
Ladle the soup into heatproof bowls. Top each with a baguette slice and grated cheese, then grill/broil for 2-3 minutes, until the cheese is melted and browned. Serve carefully; the bowls will be very hot.

Notes

For a vegetarian version, use a deeply flavoured vegetable stock/broth.
Swiss cheese or provolone can be used in place of Gruyere.
The onions need time to brown properly; rushing this stage will give the soup a weaker flavour.

French Onion Soup

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French Onion Soup

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