French Onion Soup

recipe
Serves: 4
Prep Time
30 mins
Cook Time
1 hr
2 large sweet yellow onions, sliced
3 tbsp unsalted butter
1 tsp sugar
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
¼ cup white wine
1 tbsp tomato paste
5 cups beef stock
1 bay leaf
bouquet garni (dried or fresh) *see notes*
2oz brandy
french bread, lightly toasted
8oz gruyere cheese
  • 1. Melt butter in a large skillet or dutch oven.
  • 2. Add onions to skillet. Cook for approximately 5 min over medium to medium high heat then add sugar. Stir occasionally.
  • 3. Continue to cook until onions begin to caramelize and brown. You do not need all onions to brown, but a good mix of caramelized onions and less cooked onions is ideal.
  • 4. Add garlic, salt and pepper and stir. Let cook for 1 minute.
  • 5. Add wine and continue to cook for 2 minutes to cook out the alcohol. Scrape the bottom of the pan for the browned bits.
  • 5. Add beef stock, tomato paste, bouquet garni (see notes), bay leaf and brandy. Bring to a boil then reduce heat to simmer for 30-40 minutes.
  • 6. While soup is simmering, thinly slice or grate cheese, and cut rounds of French bread that will cover the top of the bowl. Toast bread lightly.
  • 7. Pour soup in bowls and cover with bread. Sprinkle cheese on top of bread, as much as you prefer.
  • 8. Place soup bowls on an oven safe tray or dish and place on the middle rack to broil for 2-5 minutes until cheese has melted completely and begins to brown.
  • 9. Remove from oven and let stand for 5 minutes before serving.
  • Notes: For the bouquet garni you can use fresh or dried herbs. For fresh herbs, use 5 sprigs of thyme, 1 sprig oregano, and two sprigs of parsley. For dried herbs, use 1 tsp of each herb. If using fresh herbs, wrap all the herbs in a cheesecloth with the bay leaf and tie it with kitchen twine.