French onion soup
Happy New Year! Here’s a nice, warming bowl of soup to enjoy on a day like today, when it’s snowing non-stop and unlikely to stop for a few hours. This is a lovely dish to enjoy after spending some quality time outside shoveling the driveway. It takes a bit of time to make, which means it’s perfect for making on the weekend or on a holiday (like today).
French Onion Soup
Yields about 8 servings
1 1/2 pounds (5 cups) yellow onions, thinly sliced
3 Tablespoons unsalted butter
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon sugar
3 Tablespoons flour
1 quart beef stock
1 quart chicken stock
1/2 cup dry white wine
freshly ground pepper
1 Tablespoon unsalted butter
1 to 2 cups grated Gruyere cheese
1 day-old baguette, sliced into 1- inch rounds
- Melt butter and oil together in a heavy-bottomed pot (I used a 4-quart cast-iron Dutch oven) over medium-low heat.
- Add onions to the pot and toss to coat with oil/butter. Cover, reduce the heat to low, and allow onions to cook for 15 minutes.
- Raise the heat to medium-low (or so), uncover pot, add the salt and sugar, then cook onions for 30 to 40 minutes, or until they have turned a deep golden brown in color. Stir frequently.
- After onions have caramelized, sprinkle with flour and cook for 3 minutes; stir continuously here.
- Add the wine to deglaze, then add both types of stock. Season to taste with salt and pepper.
- Bring to a boil, then reduce heat to a simmer, partially cover pot, and allow soup to cook for another 30 or 40 minutes.
- Before soup is done, preheat the broiler to 425 degrees F (I have an electric stove – not ideal, I know – and I place my oven rack in the top position for this, since my broiler element is located at the top of my oven).
- When soup has finished simmering, ladle it into oven-safe bowls, and float baguette slices on top. Top each slice of bread with a dab of butter and sprinkle with Gruyere cheese. Place bowls on a rimmed cookie sheet and broil in oven for about 2 minutes, or until cheese is melted and bread is browned in spots (we do 2 bowls at a time, since there are 2 of us – but more will fit on the baking sheet, if needed).
- Bowls are hot! Serve immediately (leftovers will keep for a few days in the refrigerator – the next day, we just reheat the soup on the stovetop, ladle into bowls, assemble with baguette/cheese, broil, and enjoy).