French Onion Soup

• 分量: 6-8
• 調理時間: 20 Minutes
• 総時間: 2:20

材料

For the Soup:

•3 large yellow onions, thinly sliced

•3 white onions, thinly sliced

•2 red onions, thinly sliced

•4 tablespoons unsalted butter

•2 tablespoons olive oil

•1 teaspoon granulated sugar

•2 cloves garlic, minced

•3 tablespoons all-purpose flour

•1 cup dry white wine

•8 cups high-quality beef stock

•2 bay leaves

•4 sprigs fresh thyme

•1 tablespoon Worcestershire sauce

•Salt and freshly ground black pepper

For the Gratinée:

•1 baguette, cut into 1-inch slices

•2 cloves garlic, peeled and halved

•12 ounces Gruyère cheese, grated

•4 ounces Parmigiano Reggiano, grated

•2 tablespoons fresh thyme leaves

手順

Instructions

1.In a large Dutch oven, melt butter with olive oil over medium heat.

2.Add all sliced onions and sugar. Cook for 45-55 minutes, stirring every 5-10 minutes, until onions are deeply caramelized to a rich golden brown. Be patient - this step is crucial for flavor development.

3.Add minced garlic and cook for 1 minute until fragrant.

4.Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.

5.Add wine to deglaze the pot, scraping up all browned bits from the bottom. Simmer until wine is slightly reduced, about 3-4 minutes.

6.Add beef stock, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a simmer.

7.Reduce heat to low, cover partially, and simmer for 30-40 minutes to develop flavors.

8.Season with salt and pepper to taste.

For Serving

1.Preheat broiler to high.

2.Toast baguette slices until lightly golden on both sides.

3.Rub each toast with cut side of garlic cloves.

4.Ladle hot soup into oven-safe crocks.

5.Place 1-2 garlic-rubbed toasts on top of each soup.

6.Cover generously with mixture of Gruyère and Parmigiano Reggiano.

7.Place under broiler until cheese is melted, bubbly, and golden brown (about 2-3 minutes).

8.Sprinkle with fresh thyme leaves and serve immediately.

Pro Tips

•Allow soup to rest for 24 hours in the refrigerator for enhanced flavor.

•Use yellow onions for sweetness, white for sharpness, and red for depth.

•Don’t stir the onions too frequently during caramelization; let them develop color.

•For extra richness, add a splash of cognac or sherry just before serving.

•Choose ovenproof bowls that can withstand high broiler temperatures.

Store leftover soup (without bread and cheese) in an airtight container in the refrigerator for up to 5 days.