Savory French Onion Soup

soup3

Yield:  6 Servings

Ingredients:

SOUP

  • 3 large yellow onions, thinly sliced
  • 6 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 1 cup Muscadet or dry white wine
  • 1/2 cup medium dry sherry
  • 1/4 teaspoon freshly ground pepper
  • 6 sprigs thyme
  • 2 bay leaves
  • 8 cups of either beef or chicken broth
    Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.

CROUTONS

  • 12-18 slices of baguette
  • 2 tablespoons butter
  • 1 large clove garlic
  • 3 cups freshly grated Gruyere cheese
  • 1 cup freshly grated Parmigiano-Reggiano

Directions:

  1. Preheat oven to 400 degrees.
  2. Melt the butter in a large Dutch oven that has a lid.  Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper.  Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown.  Put the lid on and cook for about another hour or until the onions are caramelized.
  3. Remove onions from oven and turn oven on to broil.
  4. At this point, tie your fresh thyme and bay leaves together with kitchen twine.
  5. Put the beef and/or chicken stock into a large pot and bring to a boil.  Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
  6. While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden.  Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
  7. Now, take the caramelized onions and divide into 6 oven-proof containers.  Add the broth to the onion mixture till it almost reaches the top of the container.  Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
  8. Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden.  Please keep a close eye on this so that it does not burn.
  9. Serve immediately.

*Originally posted by Susan at http://www.returntosundaysupper.com/2012/03/french-onion-soup-recipe-postcards-from-paris.html

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