The Best French Onion Soup2012-11-29
- Serves: 6
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:15 h
The best thing about this soup is that the base can be made way ahead and kept in the refrigerator for up to 3 days.
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter, unsalted
- 6 Medium Onions, sliced thinly
- 1 Teaspoon Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 3 Cloves Garlic, chopped
- 4 Sprigs Fresh Thyme
- 2 Bay Leaves
- Pinch Sugar
- 1 Cup Red Wine
- 1 Tablespoon Flour
- 1 Quart Chicken Broth, hot
- 1 Quart Beef Broth, hot
- 1 Loaf Baguette
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 2 Medium Onions, sliced thinly
- 2 Ounces Gruyere Cheese, shaved
- 3/4 Cup Gruyere Cheese, grated
- 3/4 Cup Parmesan Cheese, grated
- 2 Tablespoons Butter, unsalted and melted
- 3 Tablespoons Chives, chopped
Heat up a soup pot. Add the butter and the oil, using medium low heat add the sliced onions, garlic, thyme, bay leaves, and cover the pan. Cook for about 20 minutes until translucent.
Then uncover the pan, raise the heat to medium high, stir in the sugar, salt and pepper, cook for 20 more minutes stirring frequently, until the onions have caramelized. Add the wine and cook until all the wine as been absorbed.
Lower the heat. Add the flour, cook for 2 to 3 minutes to brown the flour. Add the hot beef and chicken stock, one cup at a time, stirring all the time. Lower the heat and simmer slowly for about 45 minutes, taste and add salt and pepper. Remove the Thyme Springs and Bay Leaves. Let the base cool and refrigerate until you are ready to use it.
Preheat the oven to 325 degrees F. Cut the Bread in 1-1/2" slices, brush with oil and butter on both sides, place them on a cookie sheet, bake for about 15 minutes on each side, until they are light brown. Set aside.
Heat the soup base until simmering. Heat oil in a pan, add the sliced onions, bit of salt and another pinch of sugar, cook over medium heat until caramelized.
Preheat the oven to 350 degrees F. put the onions into small baking dishes, one for each person, add the hot soup base, then place the Gruyère shavings on top of each one, place the toasted bread slices on top, cover with the Gruyère and Parmasan cheeses, top each with a couple of teaspoons of the melted butter and bake for about a 1/2 an hour. The soup should be bubbling. Lastly place under a hot broiler for about 2 to 3 minutes, watching carefully as the cheeses can burn easily. Garnish with Chopped Chives, and Enjoy!
I like to serve this with a delicious French Red Wine, like a Merlot.