Ingredients: |
Ingredients: 4 Ea. large yellow onions
2 Ea. large white onions
6 TBS butter
2 Ea. sprigs fresh thyme
2 Ea. Bay leaves
¾ cup dry white wine, Chardonnay or Pinto Grigio
4 cups beef broth, high quality is key
1½ cups chicken broth
1 tsp Worcestershire sauce
Salt/Pepper, to taste
1 Ea. baguette
3 TBS olive oil, optional
6 slices Gruyere cheese
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Directions: |
Directions:Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 15 minutes or. During the last 15 minutes, increase the heat to medium high and toss more frequently. They are done when they are richly brown and sweet. (see process shots in post.)
Decrease heat to medium, add the white wine, and cook for an additional 2-3 minutes. Use a silicone spatula to "clean" (deglaze) the bottom of the pot with the wine.
Add the beef broth, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
While the soup simmers, preheat the oven to 350 degrees.
Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve! |
This recipe for French Onion Soup is from