French Onion Soup

Name: French Onion Soup
Yield: 4 servings
Ingredients: 6 large yellow onions; 2 Tbsp butter (or olive oil); 2 Tbsp olive oil, plus more for brushing; 1 1/2 tsp salt, plus more if needed to taste; 1 baguette, cut into 3/8" slices; 1 Tbsp fresh thyme (or 1 tsp dried), plus sprigs for garnish; 2 tsp flour; 6 cups beef stock or vegetable broth; 2 bay leaves; 1/2 tsp pepper, plus more to taste; 1/2 tsp sherry vinegar or red wine vinegar; 6 oz Gruyere, Comte' or Emmenthal cheese, sliced

Easy · 12 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

6 large yellow onions
2 Tbsp butter (or olive oil)
2 Tbsp olive oil, plus more for brushing
1 1/2 tsp salt, plus more if needed to taste
1 baguette, cut into 3/8" slices
1 Tbsp fresh thyme (or 1 tsp dried), plus sprigs for garnish
2 tsp flour
6 cups beef stock or vegetable broth
2 bay leaves
1/2 tsp pepper, plus more to taste
1/2 tsp sherry vinegar or red wine vinegar
6 oz Gruyere, Comte' or Emmenthal cheese, sliced

Instructions

Preheat oven to 350*F.
Slice the ends off the onions, cut in half lengthwise and peel. Cut into lengthwise slices about 1/4" thick.
Heat the butter and olive oil in a large heavy bottom pot or Dutch oven over medium heat. Add the onions, toss with the salt, then cover for 3 to 4 minutes.
Uncover, stir and cook for 45 minutes, stirring completely every 10 minutes.
Reduce heat to medium-low halfway through cooking.
Meanwhile, brush the bread (2 slices per person) with olive oil. Place on a sheet pan and bake slices 10 minutes per side, until crisp; set aside.
When onions look caramel in color, add the thyme. Increase heat to medium, stir fairly constantly for 5 or more minutes, until deeply golden.
Sprinkle the flour over the caramelized onions, stirring and toasting it for 1 minute.
Add the stock, bay leaves and pepper.
Stir, scraping up any browned bits.
Bring to a boil, then lower heat and simmer uncovered for 10 minutes.
Add the vinegar. Taste. Adjust salt and pepper; if too salty, add a splash of water. Remove the bay leaves.
For serving in an oven-safe ramekin, set oven to broil (or increase heat to 475*F). Ladle the soup to 1/2" from the rim. Top the warm soup with 2 baguette slices slightly layered, keeping them afloat; cover with sliced cheese and place on a sheet pan.
Repeat with the others, then place sheet pan in the hot oven, baking just until golden and bubbling.
If broiling, watch carefully. Garnish with a sprig of thyme; serve immediately.

Tags: pepperplate-import

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