French Onion Soup
French Onion Soup
6 large red or yellow onions (about 3 pounds)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or baguette
1 1/2 cups grated Gruyere cheese
Sprinkling grated Parmesan cheese
Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.
Caramelise the onions, In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.
Sprinkle with sugar (to help with the caramelisation) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
Deglaze the pot with vermouth or wine. Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaves, and thyme:
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Season and add the brandy:
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
Toast the French bread slices:
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
Serve:
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Place under the grill for 5 minutes on high, or until the cheese bubbles and is slightly browned.
Julia Child’s recipe
5-6 Cups Yellow Onions, sliced thin
1/2 Yellow Onion, raw
Olive Oil, 4 Tbsp
French Bread, about 8 slices
Cogniac, 2-3 Tbsp (optional)
Parmesan Cheese, 4 ounces
Swiss Cheese, Grated, about 12 ounces
Salt and Pepper
Sage, Ground, 1/2 tsp
Bay Leaf, 1 leaf
White Wine, 1 cup
Beef Stock, 6 cups
Flour, 3 Tbsp
Sugar, 1/2 tsp
Butter, 2 Tbsp
Cooking Oil, 1 Tbsp
Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).
Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
Taste soup, and add salt and pepper as needed, then remove the bay leaf.
Add cognac, and grate the 1/2 raw onion into the soup. Add a little bit of the swiss cheese to the soup, preserving most of it for the top. Cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered. Bake for around 30 minutes, or until cheese is melted. Turn the broiler on and brown the cheese.
Remove pot from oven and let stand to cool. Serve up to some lucky guests and enjoy all the kudos you receive.