French Onion Soup

Recipe and photo courtesy of Sylvia Fontaine (feastingathome.com)

• 6 large yellow onions
• 2 Tbsp butter (or olive oil)
• 2 Tbsp olive oil, plus more for brushing
• 1½ tsp salt, plus more if needed to taste
• 1 baguette, cut into 3/8-inch slices
• 1 Tbsp fresh thyme (or 1 tsp dried), plus sprigs for garnish
• 2 tsp flour
• 6 cups beef stock or vegetable broth
• 2 bay leaves
• ½ tsp pepper, plus more to taste
• ¼ tsp sherry vinegar or red wine vinegar
• 6 oz Gruyère, Comté or Emmenthal cheese, sliced

 

Preheat oven to 350 F.

Slice the ends off the onions, cut in half lengthwise and peel. Cut into lengthwise slices about ¼ inch thick. Heat the butter and olive oil in a large heavy bottom pot or Dutch oven over medium heat. Add the onions, toss with the salt, then cover for 3 to 4 minutes. Uncover, stir and cook for 45 minutes, stirring completely every 10 minutes. Reduce heat to medium-low halfway through cooking.

Meanwhile, brush the bread (2 slices per person) with olive oil. Place on a sheet pan and bake slices 10 minutes per side, until crisp; set aside.

When onions look caramel in color, add the thyme. Increase heat to medium, stir fairly constantly for 5 or more minutes, until deeply golden. Sprinkle the flour over the caramelized onions, stirring and toasting it for 1 minute. Add the stock, bay leaves and pepper. Stir, scraping up any browned bits. Bring to a boil, then lower heat and simmer uncovered for 10 minutes.

Add the vinegar. Taste. Adjust salt and pepper; if too salty, add a splash of water. Remove the bay leaves.

For serving in an oven-safe ramekin, set oven to broil (or increase heat to 475 F). Ladle the soup to ½ inch from the rim. Top the warm soup with 2 baguette slices slightly layered, keeping them afloat; cover with sliced cheese and place on a sheet pan. Repeat with the others, then place sheet pan in the hot oven, baking just until golden and bubbling. If broiling, watch carefully. Garnish with a sprig of thyme; serve immediately.

Makes 4 to 6 servings.