French Onion Soup

Deeply caramelized onions simmered in a rich beef broth, ladled into crocks, and topped with a bubbling cap of Gruyere-covered toast. Comfort food at its most elegant.

Ingredients

• 4 lb yellow onions, halved and thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• ½ cup dry sherry or white wine
• 6 cups beef broth
• 2 cups water
• 3 fresh thyme sprigs
• 2 bay leaves
• ½ tsp black pepper
• 8 slices French bread, about 3/4-inch thick
• 8 oz Gruyere cheese, grated

Method

1. Melt butter with olive oil in a large Dutch oven over medium heat. Add all the sliced onions, sugar, and salt. Stir to coat, then cook, stirring every 5-10 minutes, until the onions are deeply golden brown and caramelized. This takes 45-50 minutes; do not rush this step.
2. Deglaze the pot with sherry, scraping up all the browned bits from the bottom. Cook until the liquid has mostly evaporated, about 2 minutes.
3. Add beef broth, water, thyme, and bay leaves. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes. Season with pepper. Remove thyme stems and bay leaves.
4. Meanwhile, preheat the broiler. Toast the bread slices on a sheet pan under the broiler until golden on both sides, about 1-2 minutes per side. Watch carefully.
5. Ladle the soup into oven-safe crocks or bowls set on a sheet pan. Float 2 toasted bread slices on top of each bowl and mound generously with grated Gruyere.
6. Place under the broiler until the cheese is melted, bubbling, and golden brown, about 3-4 minutes. Watch carefully to prevent burning.
7. Let cool for 2 minutes before serving. The crocks will be very hot.

Chef's note: Patience with the caramelization is everything. If the onions start to stick, add a splash of water and scrape the bottom. A mix of onion varieties (yellow, red, sweet) adds complexity.

Nutrition per serving

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