French Onion Soup

1 hr 20 min4 to 6 servings

Caramelized onions simmered in beef stock and white wine, topped with toasted bread and melted Gruyère cheese.

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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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