French Onion Soup
Onions, slowly cooked until deep brown and caramelized, give this classic its distinctive flavor.
Servings: 4 servings
Equipment
- 4 soup or lion had bowls
Ingredients
- 3 tbsp. olive oil
- 4 pounds yellow onions about 5 large onions, thinly sliced
- Kosher salt
- 1 1/2 tsp. all-purpose flour
- 1/4 c. cognac or dry white wine
- 2 32- oz containers low-sodium beef broth
- 2 bay leaves
- 6 large sprigs thyme plus more for sprinkling
- 1 tbsp. sherry vinegar
- 8 thin slices country bread
- 3 oz. Gruyère cheese finely grated
Instructions
- Heat oil in large, heavy stockpot on medium. Add onions and 11/2 teaspoons salt, reduce heat to low and cook, stirring occasionally, until onions are tender and have released their liquid, 10 minutes.
- Increase heat to medium-high and continue cooking, stirring often and scraping bottom of pot, until onions are deep brown and caramelized, 40 to 50 minutes. If bottom of pot starts to get too dark, add 4 to 5 tablespoons water.
- Sprinkle onions with flour and cook, stirring, 2 minutes. Stir in cognac and cook 1 minute. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 minutes. Discard herbs and stir in vinegar.
- When ready to serve, heat broiler. Arrange bread on rimmed baking sheet and sprinkle with cheese and some fresh thyme leaves. Broil in top third of oven until golden brown and bubbling, about 1 minute. Serve on top of soup.
Notes
Great for a party, this recipe is easily doubled; simply cook the onions in two skillets.
Recipe and image found on https://www.goodhousekeeping.com/food-recipes/a9426/french-onion-soup/