Ingredients (~2 servings)
- 1 1/2 tsp butter
- 1 1/2 tsp olive oil
- 1-2 large onions, halved and thinly sliced
- 1 small shallot, halved and thinly sliced
- 1/4 tsp salt
- 1 pinch of sugar
- 1 1/2 tsp sweet sherry (or Madeira)
- 2 Tbsp dry red or white wine
- 2 cups (1/2 litre) beef stock (store-bought or homemade)
- 1 bay leaf
- 1-2 sprigs fresh thyme
- 2-3 slices stale baguette
- 1/2 cup shredded Gruyère, Comté, or other melty cheese
- 1 dash champagne or Prosecco vinegar
- Fresh black pepper, to taste
Caramelize the Onions
In a heavy-bottomed saucepan or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, shallot, and salt.
Sweat the onions, stirring often, until they are translucent.
Sprinkle with the pinch of sugar to help with caramelization. Turn the heat down to low and allow the onions to cook, stirring gently every 10 minutes or so, until they are deeply caramelized and dark brown. This is the most important step and will take ~45 minutes.
Build and Simmer the Soup
Turn the heat up to medium. Add the sherry and wine and cook, stirring, until the liquid has mostly evaporated, ~3-5 minutes.
Add the beef stock, bay leaf, and fresh thyme. Turn the heat to medium-low and allow the soup to simmer lightly for ~15 minutes so the flavors can combine.
While the soup simmers, toast the baguette slices. This helps them stand up to the broth without turning to complete mush.
Taste the soup and adjust the seasoning. Add fresh black pepper and the dash of vinegar. Remove the bay leaf.
Broil and Serve
Ladle the hot soup into two ovenproof bowls. Float 1 or 2 toasts in each bowl and cover the toasts with the shredded cheese.
Transfer the bowls to a baking sheet and place under the broiler. Broil for ~4-6 minutes, watching closely. The soup is ready when the cheese is bubbling and lightly browned.
Forgiving French Onion Soup
Ingredients
- 1 1/2 tsp butter
- 1 1/2 tsp olive oil
- 1-2 large onions halved and thinly sliced
- 1 small shallot halved and thinly sliced
- 1/4 tsp salt
- 1 pinch sugar
- 1 1/2 tsp sweet sherry or Madeira
- 2 Tbsp dry red or white wine
- 2 cups beef stock (store-bought or homemade) 1/2 litre
- 1 bay leaf
- 1-2 sprigs fresh thyme
- 2-3 slices stale baguette
- 1/2 cup shredded Gruyère Comté, or other melty cheese
- 1 dash champagne or Prosecco vinegar
- Fresh black pepper to taste
Instructions
- Melt butter and olive oil in heavy pot over medium heat.
- Add onions, shallot, and salt. Cook until translucent.
- Sprinkle sugar and reduce heat to low. Caramelize onions for 45 minutes, stirring occasionally.
- Increase heat to medium. Add sherry and wine, cook until liquid evaporates.
- Pour in beef stock, bay leaf, and thyme. Simmer 15 minutes.
- Toast baguette slices.
- Season soup with pepper and vinegar. Remove bay leaf.
- Ladle soup into ovenproof bowls. Top with toasted bread and cheese.
- Broil 4-6 minutes until cheese is bubbly and browned.
