French
Soupe a l'Oignon
French onion soup with mahogany caramelized onions, beef broth, toasted baguette, and bubbling Gruyère gratin.
6 servings · 25 minutes prep · 95 minutes cook
Ingredients
Main
- 4 lb yellow onions, thinly sliced
- 5 tbsp unsalted butter
- 1 tbsp avocado oil
- 2 tsp kosher salt
- 1/2 tsp sugar
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 8 cups beef stock
- 1 bouquet garni
- 1/2 tsp black pepper
- 12 slices baguette, toasted
- 12 oz Gruyere, grated
Directions
Method
- Cook the yellow onions with the unsalted butter, avocado oil, kosher salt, and sugar over medium-low heat until deep mahogany, 55-70 minutes. Stir often and lower the heat if the onions threaten to scorch.
- Stir in the all-purpose flour and cook for 2 minutes so the soup has light body without tasting floury.
- Add the dry white wine, scraping up the browned onion glaze from the pot, and reduce by half, 4-5 minutes.
- Add the beef stock, bouquet garni, and black pepper. Simmer for 25 minutes, then remove the bouquet garni and taste for salt because stocks vary widely.
- Ladle the soup into broiler-safe bowls. Top with the toasted baguette and Gruyere, keeping the bread mostly above the liquid so it supports the cheese.
- Broil until the cheese is bubbling and browned, 2-4 minutes. Serve carefully; the bowls and soup will be very hot.
