French Onion Soup
, 1 h 20 min, 4 to 6 servings
Caramelized onions simmered in beef stock and white wine, topped with toasted bread and melted Gruyère cheese.
| prepPreheat broiler | |||||||
| 45 g unsalted butter | Melt butter, add onions & salt, cover 5 min | Caramelize onions, medium heat, 45–60 min | Add wine & sherry, bring to boil | Stir in flour, thicken 1–2 min | Add warm broth, salt & pepper, boil 10 min | Ladle soup into casseroles, top with bread | Sprinkle with Gruyère, broil 1–2 min |
| 3 to 4 large red or yellow onions (about 1.4 kg), peeled and thinly sliced | |||||||
| ¾ teaspoon kosher salt, plus more to taste | |||||||
| 240 ml dry white wine | |||||||
| 1 tablespoon dry sherry | |||||||
| 1 tablespoon all-purpose flour | |||||||
| 2 quarts / 2 liters beef stock | Warm broth over low heat | ||||||
| ¼ teaspoon kosher salt | |||||||
| ½ teaspoon black pepper, plus more to taste | |||||||
| 8 to 12 (½-inch) slices French bread (from 1 loaf) | |||||||
| 150 g grated Gruyère cheese | |||||||
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