This recipe is from Epicurious – Our Favourite French Onion Soup.
I made the broth from scratch. Roasting beef bones with vegetables and
then simmering for a number of hours. Very rich broth.
Our Favorite French Onion Soup From Epicurious
Serves 4 as a main (or 6 as an appetizer)
5 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
3 pounds Vidalia onions (about 4 medium), halved lengthwise,
peeled, and thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1-1/2 cups dry white wine
6 cups homemade beef broth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 garlic clove, cut in half lengthwise
2 teaspoons sherry, preferably Fino or Manzanilla
4 ounces Gruyère cheese, grated (about 1 cup)
kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or
In a large Dutch oven or other large pot, melt 3 tablespoons
butter over medium heat. Add the oil and onions; cook onions are
until softened, stirring occasionally, about 15 minutes. Add the
salt, pepper, and sugar; continue to cook, stirring occasionally,
until onions are deep golden brown and caramelized, reducing heat
slightly if onions seem to be browning too quickly, 35 to 45
Add wine and raise heat to high. Cook until almost all liquid has
evaporated, 8 to 10 minutes.
Tie thyme and bay leaves into a bundle with twine. Add broth and
herb bundle to pot with onions. Bring to a boil, reduce to a
simmer, and cook, uncovered, until broth is thickened and
flavorful, 20 to 30 minutes. Remove from heat and whisk in
remaining 2 tablespoons butter. Taste and adjust seasoning.
Heat the broiler. Cut two 1/2-inch baguette slices for every
serving of soup. Place baguette slices on a rimmed baking sheet
and toast in oven until crisp and dry but not browned, about 1
minute per side. Rub one side of each toast with the garlic clove
and set aside.
Place ramekins or oven safe bowls on a rimmed baking sheet, add 1/2
teaspoon of sherry to the bottom of each, and ladle soup on top.
Top each serving of soup with two garlic-rubbed toasts. Divide
cheese among the servings, covering the bread and some of the
soup. Carefully transfer baking sheet to oven and broil until
cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if
using regular soup bowls: Top each garlic-rubbed toast with some
cheese and return to broiler to melt, about 2 minutes more. Divide
sherry and soup among bowls, sprinkle with remaining cheese, and
top each serving with two cheese toasts.)
Soup can be made up to 3 days ahead (without toasts or cheese) if
refrigerated, or up to 6 months ahead if frozen. Toasts can be
made (without cheese) and kept sealed at room temperature for up
to 3 days.