Classic French Onion Soup
French Onion Soup is a standard at any French bistro or American steakhouse. This soup is a hearty, rich-flavored dish perfect for a fall or winter evening. To make sure your beef stock has a rich flavor, check out my Beef Stock recipe. Enjoy!
Servings: 4
Ingredients
1 tablespoon olive oil, divided
2 tablespoons butter
3 large onions, sliced
3 garlic cloves, minced
2 tablespoons sherry
1 quart rich beef stock
1/2 tablespoon pepper
1/4 teaspoon salt
8 slices French bread baguette (1/2 inch thick)
3/4 cup Gruyere or Comte Cheese, shredded
Bouquet Garni, wrapped in cheese cloth
2 sprigs thyme
1/2 bunch of parsley
1 bay leaf
Directions
In a thick gaged pot, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir for 10-13 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Add minced garlic; cook 2 minutes longer.
Stir in sherry. Bring to a boil; cook until liquid is reduced by half. Add the broth, bouquet garni, pepper and salt; return to a boil. Reduce heat; simmer for 45 minutes, stirring occasionally.
Meanwhile, place baguette slices on a baking sheet; brush both sides with remaining oil and rub garlic. Bake at 425° for 3-5 minutes on each side or until toasted. Rub toasts with halved garlic.
To serve, place four 8-oz broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil four inches from heat until cheese is melted.
