Directions: |
Directions:1. Peel and thinly slice onions.
2. Heat sugar in heavy stock pot over low heat until melted and light brown (3 minutes).
3. Turn up heat to high. Add onions and stir to coat.
4. Add butter, baking soda, 1 tsp. salt, and a few grinds of fresh pepper and stir well until butter melts. Continue to cook without stirring, shaking the pan occasionally, until brown coating builds up (6-8 minutes).
5. Add 2 Tbsp. water and shake the pan while scraping. Continue to cook over high heat, shaking occasionally, until coating builds up (3-5 minutes).
6. Repeat the previous step 3 more times until onions are deep brown.
7. Add sherry and simmer until alcohol smell is gone. Add stock, thyme, and bay leaf. Bring to a boil, then lower heat and simmer until flavors have combined (20 minutes).
8. Add cider vinegar and season with salt and pepper. Remove and discard thyme stems and bay leaf.
9. Serve with Gruyere and croutons. Or, for classic French onion soup, pour soup into oven-safe bowls, top with croutons then Gruyere, and place under broiler until cheese is browned. |
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Notes: |
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Notes: Traditional French Onion soup takes all day to make, but this version uses kitchen science to speed up the process. The sugar and baking soda, along with the occasional addition of water, allow you to keep the heat at high without burning the onions.
If you're a meat eater, you can use beef or chicken stock.
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This recipe for French Onion Soup is from