French Onion Soup
- Yield 4
- Prep 10 minutes
- Cook 50 minutes
French Onion Soup is a soup recipe on Avoteb. The yield on the card is 4. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup dry white wine
- 6 cups of beef stock (or veggie stock)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- fine sea salt and freshly-cracked black pepper, to taste
- baguette
- grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda or Mozzarella)
Method
Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-a hot burner. Tip in the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*. Tip in garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of
Let it bubble gently the soup. Tip in the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
Toast the bread. Warm oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Roast for 6-8 minutes, until the bread is toasted and golden around the edges. Lift and keep nearby.
Broil the topping. Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls* on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (the cook used about 1/4 cup shredded cheese for each). Set on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve while it is hot wh
