French Onion Soup
By Kielian Baird
Serving Size: 4-6
Ingredients:
3 tablespoons butter
1 tablespoon vegetable oil
3 pounds onions (about 5 medium), thinly sliced
1 teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
Fresh cracked black pepper to taste
1 teaspoon Worcestershire sauce
1 small fresh bundle of thyme
2 bay leaves
1 parmesan rind
1 small good quality baguette or sourdough, torn into rustic cubes
1 tablespoon dry sherry
Salt and pepper to taste
8 ounces Gruyère cheese, grated
Freshly sliced chives
Instructions:
In a large dutch oven, melt the butter and oil over medium heat. Add in the onions with a teaspoon of sugar. Cook, uncovered, stirring every few minutes. As the browning begins, stir more frequently to avoid burning. Scrap the bottom of the pot thoroughly to lift all the fond. About 45 to 55 minutes, if the onions are browning too quickly reduce the heat. Low and slow is the key.
Deglaze the pot with wine, increase the heat to high, and scrape the bottom of the pot. Cook until the liquid has fully evaporated. About 5-10 minutes. The onions should look jammy.
Add in the flour and stir constantly. About 1 minute.
Add in the beef broth, pepper, worcestershire, thyme, bay leaf sachet, and parmesan rind into the pot. Bring to a boil, reduce the heat, cover, and simmer for about 30 minutes.
While the soup reduces, preheat the oven to 400 degrees (F). Arrange the bread in a single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake until the bread is nicely toasted. About 10 minutes, set aside.
Once the soup is reduced to your desired consistency, remove the sachet and parmesan rind. Add in the sherry and add salt and pepper to taste. If needed, can add more Worcestershire for depth or sugar for sweetness.
Turn on the broiler and place oven-proof crocks on a baking sheet. Fill each bowl with soup, add bread to the top of the bowl, and cover evenly in shredded gruyere. Broil until the cheese is melted and bubbly around the edges, for about 3-5 minutes. Make sure to keep a close eye, as the cheese can be burned quickly.
Remove and allow to cool for a few minutes before serving. Add fresh chives atop the cheese and serve!
