Classic French onion soup is always a winner. Learn the key step to making exceptional French onion soup.
Ingredients
- 2½ pounds yellow onions, sliced
- 1 T olive oil
- 2 T butter
- 2 cloves garlic (optional)
- 1 pinch salt
- 1 sprig thyme
- 1 pinch sugar (optional)
- ½ cup red or white wine
- 3 cups chicken stock
- 2 cups beef stock
- 1 t dijon mustard
- 1 T balsamic vinegar (optional)
- ½ t Worcestershire sauce (optional)
- Salt and pepper
- 4 slices French bread
- 1 cup grated gruyere cheese
- ½ cup grated parmesan cheese
Directions
- 1Melt the butter and olive oil together over medium heat. When the fat is hot, add your onions and stir to coat well. Add a pinch of salt and a sprig of thyme and cook for about 10 minutes, stirring frequently. During the first 10 or so minutes, the onions will soften and release water.
- 2Add garlic, stir and continue cooking for another 20 to 50 minutes, stirring frequently. You can add a pinch of sugar to help the process along. Turn down the heat if the onions start to brown too rapidly. When they start to stick to the pan, deglaze with a little bit of wine, water or broth. You want your onions to slowly darken and never burn or crisp.
- 3When the onions are done, add the wine and deglaze the pan by scraping up any bits that are stuck to the bottom of the pan. Cook for a minute or two and add your stock and mustard. Bring to a boil and turn down the heat to low and cook for about 10 minutes. Taste and adjust flavor using salt, pepper, balsamic vinegar and Worcestershire sauce.
- 4Heat the broiler to high and toast the bread on both sides until golden brown. Pour the hot soup into oven proof bowls. Float a slice of bread on top of the soup. Put a quarter cup of gruyere and 2 T grated parmesan on top of each slice of bread. Pop it in the oven several inches below the broiler and melt cheese for 2-3 minutes until brown and bubbly.
