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ONION - French Onion Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| CARLA HALL French Onion Soup The Chew | |
| 3 tablespoons | butter |
| 4 tablespoons | olive oil, (divided) |
| 2 1/2 pounds | onions, (thinly sliced) |
| 4 sprigs | thyme |
| 1 teaspoon | sugar |
| 2 tablespoons | flour |
| 1/3 cup | white wine |
| 3 tablespoons | brandy |
| 4 cups | beef broth |
| 2 cup | water |
| 1/2 | baguette, (sliced in 1/4-inch slices diagonally) |
| 2 cups | Gruyere cheese, (shredded) |
kosher salt and freshly ground black pepper (to taste)
step-by-step directions
Preheat oven to 350ºF.
In a large pot, heat butter and 2 tablespoons oil over medium-high heat. Add the onions, thyme and sugar and cook stirring frequently until browned and caramelized, about 55 minutes to an hour. Add flour and cook for an additional minute or until reduced by half. Add wine and brandy and cook for another minute. Add broth, water, kosher salt and freshly ground black pepper and bring to a simmer for 45 minutes. Remove thyme from soup.
Place bread on a baking sheet and brush with remaining olive oil. Toast in oven until golden brown, about 8 minutes. Remove from oven and preheat broiler.
Divide soup between 8 individual crocks. Top with a slice of baguette and 1/4 cup shredded gruyere. Place under the broiler until melted and lightly golden brown, about 3-5 minutes. Serve warm.
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