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Monday, October 24

French onion soup

Butter, unsalted
3 tablespoons +
2 tablespoons
Onions, Vidalia, halved lengthwise, peeled, thinly sliced
3 pounds
Oil, vegetable
1 tablespoon
Salt, kosher
1 teaspoon
Sugar, granulated
½ teaspoon
Wine, dry wine
1 ½ cups
Beef broth, homemade or low-sodium
6 cups
10 sprigs
Bay leaves
Baguette, sliced ½-inch thick, toasted
Garlic, cut in half lengthwise
1 clove
Sherry, preferably Manzanilla
2 teaspoons
Cheese, Gruyère, grated
4 ounces
  1. In a large Dutch oven, melt 3-tablespoons butter over medium heat. 
  2. Add the oil and onions; cook until softened, stirring occasionally, about 15 minutes. 
  3. Add the salt, pepper, sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing heat slightly if the onions seem to be browning too quickly, 35 to 45 minutes. 
  4. Add the wine, and raise the heat to high; cook until almost all the liquid has evaporated, 8 to 10 minutes. 
  5. Tie the thyme and bay leaves into a bundle with twine. 
  6. Add the broth and herb bundle to the pot with the onions. 
  7. Bring to a boil, reduce to a simmer, and cook, uncovered, until the broth is thickened, 20 to 30 minutes. 
  8. Remove from heat and whisk in the remaining 2-tablespoons butter; taste and adjust seasonings. 
  9. Place four ramekins on a rimmed baking sheet, add ½-teaspoon sherry to the bottom of each, and ladle the soup on top. 
  10. Top each serving with two garlic rubbed toasts. 
  11. Divide the cheese among the servings, covering the bread and some of the soup. 
  12. Carefully transfer to the oven, and broil until the cheese is melted and bubbling, 4 to 8 minutes. 
Recipe from

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