French Onion Soup
The ultimate comfort food is made with caramelized onions, rich beef broth, and toasted bread topped with Gruyère cheese.
Servings: 5
Equipment
- 1 Dutch oven
- 5 Small, oven-proof casseroles
Ingredients
- 3 Tbsp Butter
- 2 ea Yellow onions, thinly sliced
- 2 ea Red onions, thinly sliced
- 3/4 tsp Sea salt
- 64 oz Beef stock
- 1 cup Dry white wine
- 1 Tbsp Dry sherry
- 1 Tbsp Flour
- 1/2 tsp Black pepper
- 1 ea French bread, sliced to 1/2"
- 1-1/2 cup Gruyère cheese, grated 12 oz.
Instructions
- Melt butter in a Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir, and cover, letting onions soften for 5 minutes. Remove the lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.3 Tbsp Butter, 2 ea Yellow onions, thinly sliced, 2 ea Red onions, thinly sliced, 3/4 tsp Sea salt
- Warm the broth in a saucepan over low heat.64 oz Beef stock
- Once onions are caramelized, add wine and sherry to the pot and allow the mixture to come to a boil. Stir in flour and let thicken for a minute or two.1 cup Dry white wine, 1 Tbsp Dry sherry, 1 Tbsp Flour
- Slowly add warm broth, ¼ teaspoon salt, and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.1/2 tsp Black pepper
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover the top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until the cheese melts and browns. Serve immediately.1 ea French bread, sliced to 1/2", 1-1/2 cup Gruyère cheese, grated