French Onion Soup
French Onion Soup
There is nothing better than the cheese pulling off the top of a steaming bowl of French onion soup. Decadent, sweet, and savory this soup is the perfect way to start a restaurant-quality dinner at home.
|SOUPS & STOCKS
- 3 pounds (3-4 onions) yellow onions, peeled and sliced thin
- 4 tablespoons of butter
- 1 teaspoon of kosher salt
- 1 tablespoon sugar
- 1 cup of dry white wine
- 1 tablespoon of dry sherry wine
- 1 tablespoon of all-purpose flour
- 8 cups of beef stock
- 1/2 teaspoon of cracked black pepper
- 1 French Baguette sliced into 1/2-inch pieces
- 2 cups grated gruyere cheese
- In a Dutch Oven or Stockpot, melt the butter over medium-low heat. Once melted add the onions and half of the salt. Cover and sweat down for 5 minutes until softened.
- After removing the lid add 1 tbsp of sugar and let the onions caramelize to golden brown over medium heat. The process should take between 45 minutes to 1 hour. If the onions are browning too quickly reduce the heat.
- While the onions are caramelizing, heat the beef broth over low heat in a saucepan.
- Once the onions are finished caramelizing, add the white wine and sherry. Bring to a boil, stir in the flour, and let thicken for a minute or two.
- In a slow stream, add the beef stock continually stirring. Add the pepper and remaining salt. Let simmer uncovered for 10 minutes. Taste and add more salt and pepper if desired.
- Heat your broiler to High. Place your All-Clad Ramekins on a baking sheet and add enough of the soup to fill two-thirds of the cups. Top with a piece of sliced French bread. Add the gruyere cheese on top of the bread, roughly 1/2 cup for each ramekin.
- Broil on high for 1 to 2 minutes or until the cheese is melted and browned. Watch carefully to ensure the cheese does not burn. Serve immediately.
If your onions aren't darkening add another 1/2 teaspoon of sugar and incorporate. You can also try turning the heat up a bit but not too much as you want to caramelize the onions not burn them