French Onion Soup

食材

(I’m pretty lax about the ingredients. Swapped whisky for bourbon, used cooking onions etc)

3 ½ lb (1.5kg) large sweet onions/Vidalia onions (about 5-6)

3 tablespoons (42g) unsalted butter

1 tablespoon (14g) extra virgin olive oil

Kosher salt to taste

1-2 clove garlic

2 tablespoons (30ml) bourbon

1 ¼ cups (295ml) white wine

1 ½ quarts (1400ml) good beef stock

1 bunch thyme

3 tablespoons (44ml) dry sherry *optional*

Gruyere cheese, grated

Gouda cheese, grated

2 tablespoons (28g) unsalted butter

2 oz Gruyere

2 oz Gouda baguette slices or bread slices

步驟

Slice onions thinly.

Add butter and olive oil to a 6-8 qt pot. Heat until it begins to boil.

Add the onions and disperse the salt. Heat over medium heat, stirring occasionally, for 45 minutes. Add garlic a few minutes before finished.

Deglaze with bourbon and white wine. Bring up to a boil and reduce to about 70 percent of total volume.

Add beef stock and a bundle of thyme. Season to taste with salt and simmer for 20-30 minutes.

Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified. Season to taste with salt and pepper.

Grate gruyere and gouda cheese. Toss together.

Brush ½ in slices of baguette bread with olive oil at 425℉ or 218℃, until crisp but not brown for 5-7 minutes.

Ladle soup into oven-safe bowls

Leave a quarter inch of space, place under high broiler 2-3 min.

Serve

Melt cheese and bread in the oven – serve on the side (2nd option)