Best French Onion Soup

• porzioni: 4 servings
• tempo di preparazione: 15 minutes
• tempo totale: 1 hour 30 minutes

Ingredienti

3 ½ pounds (1590g) yellow onions, peeled and thinly sliced (6 to 7 medium)

4 tablespoons (57g) European-style salted butter, like Kerrygold, plus more for bread

1/4 cup (2 ounces) sweet vermouth, sherry, or brandy

1/4 cup (2 ounces) dry white wine or Lillet Blanc; see notes

4 to 5 cups (950ml to 1180ml) chicken broth or beef stock, see tips

1 teaspoon fresh thyme leaves

1/4 teaspoon fine sea salt, plus more to taste

1 French baguette or rustic loaf, sliced into 1/2-inch slices, 12 slices

2 cloves garlic

1 cup (114g) grated Gruyere cheese, 4 ounces

Istruzioni

Make Soup

Melt the butter in a wide pot over medium heat — use a heavy-bottomed or stainless steel pot like a Dutch oven or rondeau.

Stir in the onions, and then cover with a lid. Cook, over medium heat, until the onions look translucent, 12 to 15 minutes.

Uncover the pot, and continue to cook the onions, stirring occasionally and scraping up any stuck browned bits from the bottom and sides. The onions take 45 to 60 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to keep them from burning.

When the onions are golden and smell caramelized, stir in the vermouth and white wine. Cook, scraping the bottom and sides of the bowl, for about 2 minutes. Continue to the next step when you no longer smell strong alcohol and instead smell sweet onions with the aromas of the vermouth and wine.

Stir in the broth, thyme, and 1/4 teaspoon of salt. Cover the pot with its lid and bring the soup to a simmer. Simmer for 5 minutes. Taste and then season with additional salt if needed. While Chef Richard suggests 4 cups of broth, we enjoy a bit more liquid and use 5 cups of broth, instead.

Turn off the heat, and allow the soup to steep (covered) while you prepare the bread.

To Serve

Set aside four oven-safe soup bowls (we use cocottes from Le Creuset).

Heat the oven to 400°F (204°C). Butter the bread slices, and then line them up on a baking sheet. Bake until golden, 5 to 6 minutes. Allow to cool for a few minutes.

Rub the toasted bread with the garlic cloves, and then quickly dunk the bread into the soup. Dunking the bread first helps to prevent the bread from soaking up all the broth in your bowl when serving.

Place oven-safe bowls onto a large baking sheet (to help move them in and out of the oven). Place one slice into the bottom of each oven-safe soup bowl and sprinkle a little Gruyere cheese on top. Ladle soup into the bowls and top with two more slices of bread. Top with remaining cheese. Broil until the cheese is bubbly and golden brown.

Nutrizione

• Dimensione della Porzione: 1/4 of the recipe
• Calorie: 596
• Grassi Totali: 24.2g
• Grassi Saturi: 13.4g
• Colesterolo: 67.4mg
• Sodio: 907.8mg
• Carboidrati Totali: 64.2g
• Fibra Alimentare: 7.7g
• Zuccheri Totali: 21.8g
• Proteine: 22.4g