French Onion Soup
Ingredients
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- 6 large red or yellow onions, peeled and thinly sliced
- olive oil
- 1/4 tsp sugar
- 2 cloves garlic
- 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
- 1 bay leaf
- 1/4 tsp dried thyme
- salt & pepper
- 8 slices toasted baguette
- 1 1/2 cups grated Swiss Gruyere with a little grated Parmesan cheese
Instructions
- In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
- Add garlic and sauté for 1 minute.
- Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
- To serve you can either use individual oven-proof soup bowls or one large casserole dish.
- Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese.
- Put into the broiler for 10 minutes at 350° F / 180° C, or until the cheese bubbles and is slightly browned. Serve immediately.