French Onion Soup
- Serving: 4
- 2 large yellow onions, halved and cut into
- thin slices
- 1 tablespoon unsalted butter
- 2 tablespoons white wine or cooking sherry
- 1 teaspoon dried thyme
- ½ teaspoon ground or fresh cracked black
- ½ teaspoon salt
- 1 quart beef stock
- Whole wheat baguette, sliced into four
- ½-inch rounds
- 4 slices Gruyere or Swiss cheese
- Add sliced onions to a bowl and cover with ice water.
- Let stand for 10 minutes, rinse and pat dry. Set aside.
- Melt butter in a large saucepan over medium heat.
- Add onions to saucepan, reduce heat to medium-low and cook for 10 minutes.
- When the onions start to turn brown, deglaze by adding 2 tablespoons of water, and scrape the bottom of the pan with a wooden spoon or spatula.
- Cook for 5 more minutes, and use wine or sherry to deglaze the pan a second time, making sure to scrape the browned bits from the bottom of the pan. Continue to cook onions until dark-golden, approximately 5–10 more minutes (20–25 minutes total).
- Once onions are dark-golden brown, add thyme, pepper, salt and beef stock to the pan.
- Bring just to a boil, and immediately reduce heat to low. Simmer for 15 minutes.
- Preheat the broiler and lightly toast the baguette slices.
- Once the soup is done, ladle one cup of soup into each of 4 ovenproof bowls.
- Add a bread slice to the top of each bowl and cover each with one slice of cheese.
- Place the bowls on a cookie sheet.
- Place under the broiler for 3–5 minutes or until cheese is melted and bubbly, watching closely to avoid burning the cheese.
- Handle carefully when removing pan from the oven.
- Cool slightly and serve.
- —From Mary Oswald