Classic French Onion Soup
From doreenfish 13 years ago
- approx 2 hours to make
- Serves 6-8
We love Onion soup and this time of year I make it a lot as it is the perfect "Beverage " to warm you after being outside. I serve ours in big mugs and the heat of the soup melts the cheese but feel free to do the broiler thingy. Read more ..its good no matter how you serve it!! Keeps well in fridge for a week too See less
Ingredients
- 1/4 cup butter, more for the baking sheet shopping list
- 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups) shopping list
- salt and freshly ground black pepper shopping list
- 1 tsp. granulated sugar shopping list
- 1 small French bread cut into 1/2-inch slices shopping list
- 2 quarts beef broth shopping list
- 1 bay leaf shopping list
- 2 cups grated Gruyère shopping list
- 1/4 cup red wine (optional) shopping list
How to make it
- Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.
- Meanwhile, to make the croûtes position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the bread slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.
- Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Add wine if using.Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.
- To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 bread slices in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.
People Who Like This Dish 3
- lafluers Lincoln, NE
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- doreenfish Thessalon, Canada
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