French Onion Soup

onion broth, grilled levain, cheese

STARS

French onion soup, that classic and decadent bowl that’s topped with a piece of bread and covered with melted cheese. Start with a rich vegetable broth, add a variety of onions, and top with a thick slice of levain that’s been grilled and topped with Gruyére. Sounds great, right? We also suggest a nice bottle of red earthy wine to go with this classic, perhaps a red Burgundy!

Difficulty Level

Total Time:

Active Time:

Ingredients

French Onion Soup

1/4 cup olive oil
4 lbs yellow onions (about 5), thinly sliced
Kosher salt
2 tsp all-purpose flour
1/4 cup cognac or dry white wine
64-oz beef broth (or substitute vegetable stock for a vegetarian option)
2 bay leaves
Small bunch thyme
1 Tbsp sherry vinegar
4 thick slices levain or country bread
1 cup grated Gruyère

Directions

Heat oil in a large, heavy stockpot on medium. Add onions and sprinkle with salt. Cook until softened and translucent, about 10 minutes.

Increase heat to medium-high and continue cooking, stirring often and scraping

The bottom of the pot, until onions are deep brown and caramelized, 40 to 50 min. If the bottom of the pot starts to get too dark, add 4 to 5 Tbsp water.

Sprinkle onions with flour and cognac and cook, stirring, about 2 more minutes. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 min. Discard herbs and stir in vinegar.

When ready to serve, turn on your broiler. Place bread on a rimmed baking sheet and sprinkle with cheese. Broil on the top rack in the oven until cheese is golden brown and bubbling, about 2 minutes.

Ladle soup into bowls and top with cheesy toasts.

French Onion Soup

onion broth, grilled levain, cheese

STARS

Difficulty Level

Total Time:

Active Time:

Servings: 4

Ingredients

French Onion Soup

1/4 cup olive oil
4 lbs yellow onions (about 5), thinly sliced
Kosher salt
2 tsp all-purpose flour
1/4 cup cognac or dry white wine
64-oz beef broth (or substitute vegetable stock for a vegetarian option)
2 bay leaves
Small bunch thyme
1 Tbsp sherry vinegar
4 thick slices levain or country bread
1 cup grated Gruyère

Directions

Heat oil in a large, heavy stockpot on medium. Add onions and sprinkle with salt. Cook until softened and translucent, about 10 minutes.

Increase heat to medium-high and continue cooking, stirring often and scraping

The bottom of the pot, until onions are deep brown and caramelized, 40 to 50 min. If the bottom of the pot starts to get too dark, add 4 to 5 Tbsp water.

Sprinkle onions with flour and cognac and cook, stirring, about 2 more minutes. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 min. Discard herbs and stir in vinegar.

When ready to serve, turn on your broiler. Place bread on a rimmed baking sheet and sprinkle with cheese. Broil on the top rack in the oven until cheese is golden brown and bubbling, about 2 minutes.

Ladle soup into bowls and top with cheesy toasts.