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Classic French Onion Soup Recipe

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This recipe for Classic French Onion Soup, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (America's Test Kitchen)

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp unsalted butter, cut into 3 pieces
4 pounds onions (yellow) about 6 large, halved pole to pole and sliced lengthwise in 1/4" thick sllices
table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry - buy from LCBO - not expensive
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs thyme, tied together with kitchen twine
1 bay leaf
ground black pepper

croutons:
1 small baguette, cut on the bias into 1/2" thick slices
8 ounces Gruyere cheese, shredded (about 2 cups)

Directions:
Directions:
1. For the soup: Adjust an oven rack to the lower-middle position and heat oven to 400F. Generously spray inside of large Dutch oven (at least 7-quart size) with non-stick spray. Add butter, onions and 1 tsp salt to pot. Cook, covered, for 1 hour. Remove pot from oven, stir onions, scraping the bottom and sides of pot. Return pot to oven with lid slightly ajar and cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Remove pot from oven and place oven medium-high heat. Cook onions, stirring frequently and scraping bottom and sides until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue cooking, stirring frequently, until pot bottom is coated with a dark crust, 6 to 8 minutes, adjusting the heat as necessary. Stir in 1/4 cup water, scraping the pot bottom to loosen the crust, and cook until water evaporates and the pot bottom has formed another dark crust, 6 to 8 minutes. Repeat the process of deglazing 2 or 3 more times, until the onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, 5 minutes.
3. Stir in 2 cups water, chicken and beef broth, thyme, bay leaf, and 1/2 tsp salt, scraping up any final bits of browned crust. Increase heat to high, bring to a simmer. Reduce heat to low, cover, and simmer 30 minutes. Discard thyme and bay leaf; season with salt and pepper.
4. Croutons: Heat oven to 400F. Arrange baguette slices in single layer on a rimmed baking sheet, bake until dry, crisp and golden at the edges, about 10 minutes. Set aside. Adjust oven rack 6" from broiler element and turn on broiler. Set broiler safe soup bowls on baking sheet, fill with about 1 3/4 cups of soup. Top each bowl with baguette slices

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
do not overlap bread slices, and sprinkle with cheese. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Cool a few minutes and serve.

OMG - fabulous onion soup recipe. Easy to double and freeze the extra for another time. FOR BEST FLAVOUR, MAKE SOUP 1-2 DAYS AHEAD OF SERVING. Serves 6.

 

 

 

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