French Onion Soup
Yellow onions cooked down slowly until deep brown, deglazed with white wine and simmered in beef broth, then topped with toasted bread and Gruyere melted under the broiler.
- 1
Melt the butter with the olive oil in a heavy 5-quart pot over medium heat. Add the onions and salt, stir to coat, and cover for 10 minutes to draw out their liquid.
- 2
Uncover and cook over medium-low heat, stirring every few minutes and scraping the browned film off the bottom, until the onions are jammy and deep brown, 40 to 45 minutes.
- 3
Stir in the flour and cook 1 minute. Pour in the wine, scrape the pot clean, and simmer until the pot is nearly dry, about 3 minutes.
- 4
Add the beef broth, thyme, bay leaf, and pepper. Simmer uncovered for 25 minutes, then remove the thyme sprigs and bay leaf and taste for salt.
- 5
Meanwhile, toast the baguette slices under the broiler until dry and lightly colored, about 2 minutes per side.
- 6
Ladle the soup into four broiler-safe bowls, float a toast on each, and cover with the Gruyere. Broil 6 inches from the element until the cheese bubbles and browns in spots, 3 to 5 minutes. Serve immediately.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 1/2 pounds yellow onions, halved and thinly sliced
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 4 slices day-old baguette, cut 3/4 inch thick
- 3 ounces Gruyere, coarsely grated
Instructions
- 1
Melt the butter with the olive oil in a heavy 5-quart pot over medium heat. Add the onions and salt, stir to coat, and cover for 10 minutes to draw out their liquid.
- 2
Uncover and cook over medium-low heat, stirring every few minutes and scraping the browned film off the bottom, until the onions are jammy and deep brown, 40 to 45 minutes.
- 3
Stir in the flour and cook 1 minute. Pour in the wine, scrape the pot clean, and simmer until the pot is nearly dry, about 3 minutes.
- 4
Add the beef broth, thyme, bay leaf, and pepper. Simmer uncovered for 25 minutes, then remove the thyme sprigs and bay leaf and taste for salt.
- 5
Meanwhile, toast the baguette slices under the broiler until dry and lightly colored, about 2 minutes per side.
- 6
Ladle the soup into four broiler-safe bowls, float a toast on each, and cover with the Gruyere. Broil 6 inches from the element until the cheese bubbles and browns in spots, 3 to 5 minutes. Serve immediately.