French Onion Soup
Ingredients
- onion yellow, 4+ lbs
- butter 3 tbsp
- all-purpose flour 3 tbsp
- garlic 3-4 cloves
- wine white, 1/2 cup
- thyme 2-3 sprigs
- bread baguette, few slices
- cheese, mozzarella few oz
- beef stock 6-8 cups
Intro
Works well with most cheeses. I frequently use gruyere. Be patient with this one.
Directions
- Slice all the onions. Not too thinly. Melt butter in a large pot, and toss all the onions in. Lower heat to medium, and stir the onions every couple of minutes. Do this for anywhere between 30 and 60 minutes, depending on your heat. The onions will visibly change colors to chestnut, then to brown as they caramelize.
- Mince the garlic and toss in, sauteing for another 1 minute to bloom the garlic.
- Add flour and stir quickly, forming a roux and not letting the flour burn. Cook it out for at least 1 minute.
- Add wine and deglaze the pan, scraping up any onion bits. Reduce to half.
- Add stock, thyme, and salt and pepper to taste. Bring to a simmer and cook for about 15 minutes.
- While the soup is simmering, prepare the bread. Slice into 1-inch thick slices and toast. Separately, grate your cheese (if you’re not using slices).
- Once soup is ready, ladle it into ramekins. Top with toast, then sprinkle the cheese generously on top.
- Place onto top rack in oven and broil for 3-5 minutes, watching for the cheese to melt but not burn.
- Serve this one hot, but with a warning.