In the dead of winter, there’s nothing like a good hot bowl of soup, and one of my favorite soups is French onion soup. It takes a little more work than other soups but it’s worth the effort. Only prepare it in sweater season because this things is heavy with calories.
Ingredients:
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Salt
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1-inch thick) French bread or baguette
1 1/2 cups grated Swiss Gruyere
Sprinkling of Parmesan
How to prepare:
1. Caramelize the onions- In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss by s to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
2. sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for about a minute.
3. Add stock and seasonings- Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
4. Toast French bread slices - While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
5. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Ladle soup in oven safe personal soup bowls and top each bowl with a toast. Add more cheese to completely cover the bowl. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.