Since I have lived in America I have found one really funny thing, Americans LOVE French Onion Soup even more than the French! In fact, people want me to make it all the time and that’s funny to me because French people typically eat it ONLY at weddings. But I make it here because people say it is to die for after tasting my French Onion Soup and that makes me happy!!
Prep time: 30 minutes
Cook time: 3 hour, but the more you cook it the better it is
Yield: 4-6 servings
- 6 large sweet yellow onions
- 4 Tbsp Olive oil
- 2 Tbsp butter
- 1/2 cup sugar
- 2 cloves garlic, minced
- 8 cups of beef stock (if you use bullion “Better than Bouillon” is a good brand)
- 1 cup sweet white wine
- 2 bay leaves (optional)
- 1/2 teaspoon freshly ground black pepper
- 8 inch-thick slices of French bread or baguette
- 1 1/2 cups of grated Swiss Gruyere
- Peel and thinly slice onions root to stem, you should have about 10 cups total when sliced.
- Caramelize the onions: In a 5 to 6 quart, thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
- Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
- Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
- Then sprinkle the sugar in to start the caramelization, add 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
- Add the minced garlic and cook for one minute more.
- Deglaze the pot by adding the white wine to the onions and scraping up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
- Add the stock and bay leaves. Bring to a simmer, cover the pot and lower the heat to maintain a very low simmer. Cook for 1 to 3 hours—the longer the better. You can even place it in a crockpot and leave for hours.
- Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
- While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
- Brush both sides of the French bread or baguette slices lightly with olive oil.
- Put in the oven and toast until lightly browned, about 5 to 7 minutes. Turn and brown the other side. Remove from oven.
- Use individual sized oven-proof bowls. Ladle the soup into the bowls. Cover with the toast and sprinkle with Gruyere cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
- Remove from oven and let cool for 10 minutes and serve.