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French Onion Soup

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"The brilliance of French onion soup is its ability to turn the humblest of ingredients, the onion, into a spectacularly seductive meal. Traditionally made with caramelized onions and a touch of port, it is best served hot and bubbling from the oven, capped off with melting alpine cheese. Since I don't regularly keep port in the house, and don't like to splurge on such a small amount, I use a heady red wine with a pinch of sugar instead, which does the trick every time. Use the tastiest broth or stock you can get your hands on, best of all is one you make at home."

List of Ingredients

â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 tablespoon unsalted butter
â—¦ 4 large yellow or Vidalia onions (about 2 pounds), thinly sliced
â—¦ A few sprigs of thyme
â—¦ 1 clove garlic, smashed
â—¦ 1 bay leaf
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ ¾ cup dry white wine
â—¦ 8 cups chicken broth or stock
â—¦ 6 thick slices country bread or baguette
â—¦ â…“ cup red wine
â—¦ Pinch of sugar
â—¦ 12 ounces grated Gruyère or Comté cheese


Recipe

Heat the olive oil and butter in a large Dutch oven or other heavy pot over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are deep brown and caramelized, about 40 minutes. Add the garlic and bay leaf and continue to cook another 8 minutes, seasoning with the salt (up to 1 tablespoon) and pepper as you go.

Increase the heat to medium-high and add the white wine. Bring the wine to a boil and cook until about half evaporates, about 3 minutes. Add the broth and decrease the heat to medium. Simmer the soup until it is fragrant and just a touch thickened, about 40 minutes.

During the last 10 minutes of cooking the soup, preheat the broiler to medium-low and toast the bread slices. Pull the thyme and bay leaf out of the pot and stir in the red wine and pinch of sugar.

Arrange six ovenproof bowls on one or two rimmed baking sheets. Divide the soup among the bowls. Top each bowl of soup with a slice of toasted bread and sprinkle the Gruyère over the top. Place the baking sheet with the bowls on the top oven rack about 6 inches from the broiler element.

Broil until the cheese is melted and starting to turn golden brown, about 3 minutes. (Don't broil them too long or the fat will separate out of the cheese and become oily.) Carefully transfer the bowls onto plates and serve bubbling hot.

Serves 6