Picture-Perfect Meals™Classic French Onion Soup
Makes 6 servings
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 3 large yellow onions, thinly sliced in half-moons
- 3 large sweet onions, thinly sliced in half-moons
- kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1/4 cup dry sherry
- 1 cup white wine
- 2 bay leaves
- 1/4 teaspoon dried thyme leaves
- pinch of sugar
- 8 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 small baguette, halved lengthwise
- 6 ounces Gruyère or Swiss cheese, sliced
- minced parsley, for garnish
- In a Dutch oven over medium-low heat, melt the
butter with the olive oil. Add the onions and season liberally with
salt and pepper. Cook, stirring occasionally and scraping up any browned
bits as they cook, until the onions are golden brown, about 25 to 30
minutes (may take longer, depending on the size of your onions). Stir in
the garlic and cook for 30 seconds. Deglaze the pan with the sherry
and white wine, scraping up any more browned bits on the bottom and
sides of the pan. Cook, stirring occasionally, until mixture has
reduced, about 15 minutes.
- Add in the bay leaves, thyme, sugar, stock and
Worcestershire, raise the heat to medium and bring to a boil. Reduce
the heat to medium-low and simmer, partially covered, for 1-1/2 hours,
occasionally stirring. Adjust salt and pepper, if necessary. Fish out
the bay leaves and discard. Preheat the oven to 400 degrees.
- Cut the baguette into pieces that will just fit
inside the rim of individual broiler-safe crocks or bowls. Arrange the
baguette slices in a single layer on a baking sheet. Bake until the
bread is golden brown, about 10 minutes.
- Adjust the oven to the broil setting. Set
individual broiler-safe crocks on a rimmed baking sheet and fill each
crock with about 1-3/4 cups of soup. Nestle a toasted baguette slice in
each bowl, so that it is slightly elevated, and only the bottom part
of the bread is touching the soup, and top with a slice of cheese.
Broil until the cheese is melted and bubbly around the edges. Allow the
soup to cool for 3 minutes before sprinkling with some parsley.
...from the Picture-Perfect kitchen:
- Planning: This soup is even better made a day or two in advance (minus the bread topping).
- Product Purity: As always, check the label on
your Worcestershire sauce. Many contain high fructose corn syrup. I use
an organic, like Annie's, which has fantastic depth of flavor. Opt for
organic, all-natural beef stock. My choice is Kitchen Basics.
- Presentation: The handled crock in the photo makes
a great bowl for French Onion Soup. I troll stores like T.J. Maxx and
Marshall's for props--they are goldmines for scoring upscale serving
pieces for next to nothing.
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