French Onion Soup
Slowly caramelized onions are the secret to delicious Soupe à L’oignon Gratinée (better known on this side of the pond as French Onion Soup).
Servings 6 servings
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 3 heaping tablespoons all-purpose flour
- 1 quart beef broth
- 1 quart chicken broth
- 1 baguette, sliced
- 5 oz. grated Gruyere
Melt butter in a large pot over medium heat, then add sliced onions, garlic, bay leaves, thyme, and salt and and pepper. Cook for 25 minutes or until the onions are golden, soft, and caramelized.
Add the red wine and bring to a boil. Reduce heat and simmer for 5 more minutes, until the wine has evaporated and the onions are mostly dry.
Discard the bay leaves and thyme. Sprinkle flour over the onions and stir. Reduce heat down to medium low and cook for 10 minutes. Add the beef and chicken broths and bring to a simmer, Cook for 10 minutes then season with salt and pepper, to taste.
Cut the baguette into slices or large croutons. Place on a baking sheet and lightly toast.
To serve, ladle soup into oven-safe bowls and top with the toasted bread. Sprinkle generously with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.