French Onion Soup
Onions slowly caramelized until deeply sweet, simmered in beef broth and white wine, then finished under a broiled cap of toasted bread and melted Gruyère.
Vegetarian-optional
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg yellow onions, thinly sliced with the grain
- 4 tbsp butter
- 1 tsp sugar
- 1/2 cup dry white wine
- 6 cups beef stock
- 2 sprigs thyme, 1 bay leaf
- 1 tbsp cognac or brandy (optional)
- 1 baguette, sliced and toasted
- 2 cups Gruyère cheese, grated
- Salt and black pepper
Steps
- Melt the butter in a heavy pot over medium heat. Add the onions and sugar, and cook slowly, stirring often, for 40-60 minutes, until deeply golden brown and jammy.
- Deglaze with the white wine, scraping up any browned bits, and let it reduce for a couple of minutes.
- Add the beef stock, thyme, and bay leaf. Bring to a simmer and cook uncovered for 20-30 minutes to let the flavors meld.
- Stir in the cognac if using, and season with salt and pepper. Remove the thyme and bay leaf.
- Ladle the soup into oven-safe bowls, top each with a slice or two of toasted baguette, and pile generously with grated Gruyère.
- Broil until the cheese is melted, bubbling, and browned in spots. Serve immediately.