Recipe

Classic French Onion Soup Recipe

	Csmdad / All my dishes 1 year, 9 months ago This soup is a moderate level to cook, but is well worth it. I recommend to use the GOOD cheeses and wine to really bolster the flavor of this dish. Don't underestimate it. This is a soup that stands as a meal, not a rickety appetizer. Prep:20m Cook:120m Servings:8	Csmdad
	french onion soup european

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Ingredients

1 cup white wine

1/2 cup plus 3 tbsp. sherry

10 tbsp. butter

1 tsp. sugar

3 large yellow onions, thinly sliced

Kosher salt and black pepper, to taste

6 sprigs flat-leaf parsley

6 sprigs thyme

2 fresh bay leaves

2 qts. Beef Stock

12 1/2"-thick slices baguette

2 cloves garlic, smashed

6 cups grated gruyère cheese

* 2 cups finely grated parmigiano-reggiano

Directions

Heat oven to 425°. Combine wine, 1/2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9" × 13" casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40–45 minutes. Remove casserole from oven, cover with foil, and continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.

Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.

While the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5–7 minutes. Rub the slices generously with garlic and set aside. Discard any remaining garlic.

Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup gruyère and about 1/3 cup parmigiano. Broil until cheeses are browned and bubbly, 3–5 minutes. Serve immediately.

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