French Onion Soup (Soupe à l’Oignon Gratinée)

French Onion Soup (Soupe à l'Oignon Gratinée)
Yield
4servings
Yield
4servings
French Onion Soup (Soupe à l'Oignon Gratinée)
Yield
4servings
Yield
4servings
Ingredients
  • 6tablespoons butter
  • 3pounds onionssliced 1/8 inch thick
  • a/n coarse salt
  • a/n black pepper
  • 1/2cup dry Sherry
  • 2quarts chicken stock
  • 2sprigs thyme
  • 1each bay leaves
  • 1teaspoon cider vinegar
  • 8pieces baguettecut bowl-size and toasted until crisp
  • 1clove garlic
  • 1pound gruyere cheesefinely grated
  • a/n chivesminced for garnish
Yield:
Instructions
  1. In a large skillet, melt butter over medium-high heat until foaming.
  2. Add onions and cook, stirring occasionally, until softened, about 8 minutes.
  3. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden brown color, about 45 minutes to 1 hours.
  4. If onion juices on the bottom of the pot start to burn, add 1-2 tablespoons of water, scrape up the browned bits, and continue cooking.
  5. Season with salt and pepper.
  6. Add sherry and bring to a simmer, scraping up any browned bits.
  7. Cook until alcohol smell is mostly gone, about 3 minutes.
  8. Add stock, thyme, and bay leaf, raise heat to medium-high and bring to a simmer.
  9. Add cider vinegar and season with salt and pepper.
  10. Lower heat and simmer for 20 minutes.
  11. Discard thyme stems and bay leaf.
  12. Preheat broiler and position oven rack to top position.
  13. Butter toasts and rub with garlic clove until fragrant.
  14. Spoon a small amount of broth into the bottoms of 4 oven-proof serving bowls, then top with half the toasts.
  15. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling the bowls.
  16. Set the remaining 4 toasts in each bowl, pushing to nearly submerge them.
  17. Top with remaining grated cheese and set bowls on a rimmed baking sheet.
  18. Broil until cheese is melted and browned in spots.
  19. Garnish with chives and serve.