French Onion Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
4 pounds yellow onions, peeled and thinly sliced
02 -
3 tablespoons butter
03 -
4 cloves garlic, minced
04 -
3 tablespoons flour
05 -
1/2 cup dry white wine
06 -
6 cups beef stock (or veggie stock)
07 -
1 teaspoon Worcestershire sauce
08 -
1 bay leaf
09 -
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
10 -
Fine sea salt and freshly-cracked black pepper, to taste
→ Topping
11 -
1 baguette, sliced
12 -
Grated or sliced cheese (Gruyere, Asiago, Swiss, Gouda or Mozzarella)
# Instructions:
01 -
In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté for about 30 minutes until caramelized, initially stirring every 3-5 minutes, then about once a minute near the end to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute.
02 -
Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
03 -
Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Season with salt and pepper to taste.
04 -
Preheat oven to 400°F. Slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges.
05 -
Switch oven to broiler. Place oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, top with a baguette slice and cheese. Broil 6 inches from heat for 2-4 minutes, until cheese is melted and bubbly. Serve immediately.
# Notes:
01 -
Use oven-safe bowls that are broiler-safe
02 -
Can be made vegetarian by using vegetable stock
03 -
The key to great flavor is properly caramelizing the onions