A richly flavored french onion soup from scratch. It doesn't get any better than this! The caramelized onions give it a subtley sweet flavor. This is not the oversalted stock found in most casual restaurants. The picture is of the soup before I popped it in the oven and melted the cheese. Next time I'll use a heavier hand with the cheese, too.
Step 1: Ingredients
3 Tablespoons butter
1 Tablespoon olive oil
2.5 pounds thinly sliced yellow onions
1 teaspoon salt
3 Tablespoons flour
8 (2 quarts) cups light beef stock, hot
1 cup dry red wine (I used a cabernet sauvignon)
1 bay leaf
1/2 teaspoon sage
Salt and pepper to taste
thickly cut slices of French bread or baguette, toasted well
1.5 cups or more, grated Gruyere (can use fontina, swiss, provolone or another good melting cheese)
Step 2: First you caramelize the onions.
Melt butter and oil in a heavy 4 quart deep, wide pan. Add onions and toss to coat. Cook over low-medium heat, flipping onions occasionally, about every 10-15 minutes. When onions are tender and translucent, raise heat to medium high and stir in salt.
Cook for about 30 minutes, flipping/stirring often until onions turn golden brown.
Step 3: Add wine...and while you're at it, drink a little, too.
Add 1 cup wine to onions. Stir, making sure to scrape the pan as it deglazes. Cook for about 5 minutes, until wine is reduced.
Step 4: Next, the broth.
Add onion mixture and a bay leaf to stock, stir in sage and keep at a low simmer for an hour. Season with salt and pepper to taste.
Step 5: Top with croutons and cheese and finish in oven.
At serving time, toast slices of bread in a 350Âº oven until hardened. Ladle soup in individual bowls or crocks or into a casserole dish. Float toasted bread on top, sprinkle generously with cheese. Either broil for a few minutes to melt and toast cheese or bake at 350Âº for 15 minutes.
Step 6: Serving suggestion
This was a wonderful main course soup. I served a grilled chicken & spinach side salad with it. Absolutely delicious!