French Onion Soup

My Carolina Kitchen

2 ½ pounds yellow onions, chopped

3 tablespoons unsalted butter

1 tablespoon canola oil

Pinch of sugar

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper.

2 cups red wine

8 cups low-sodium beef stock

1 dried bay leaf

2 tablespoons cognac or brandy

6 thick slices of a French baguette

3 cups hand grated Gruyere cheese

In a large, heavy pot over medium-low heat, melt the butter with the oil. Add the onions, cover and cook, stirring occasionally, adding the sugar, until the onions are meltingly soft, golden and lightly caramelized, about 45 minutes to an hour, taking care not to let the onions burn. Add the chopped fresh thyme leaves, salt and pepper and cook a minute or two more. It is important not to salt the onions until they have browned. If you salt the onions beforehand, they won’t brown as well.

Add the wine, raise the heat to high, and cook until the liquid is reduced by half, 8 – 10 minutes. Add the stock and bay leaf reduce the heat to medium-low, and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly or the soup taste too strong, add a little water, then cover and let it continue to cook.

Just before serving, remove the bay leaf and discard. Add the cognac or brandy and let the soup sit for a few minutes. In the meantime, toast the bread on both sides, either in a toaster oven or in a preheated 400 degree F oven, then add the shredded gruyere cheese on top of one slice, return to the toaster or oven until the cheese has melted. Serve the soup burning hot. Makes about 4 servings.

Adapted from Williams Sonoma Foods of the World – Paris - with advice from Dorie Greenspan