French Onion Soup
Makes 4-6 servings
Parts = Cup or whatever you want to scale the recipe by
- 6 large red or yellow onions, peeled and thinly sliced root to stem
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef stock (2L), chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
- 8 slices (1 inch thick) French bread or baguette
- 1 1/2 cups grated Gruyere
- Sprinkling of Parmesan
- Preheat oven to 230°C.
- Caramelise the onions. Add the onions and oil to a large pot. Cook on medium-low heat for about 30 minutes until onions start to turn golden brown. Add sugar to speed up the process.
- Add the garlic and cook for a minute more.
- Deglaze the pot with a half cup of white wine.
- Add the stock, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes.
- In the meantime, slice the baguette and brush with olive oil. Toast in the oven until golden brown (5–7 minutes).
- Remove baguette slices from the oven, top with cheese, and toast for another few minute until cheese is bubbling.
- To serve, ladle soup into a ramekin or bowl and place the baguette slice on top.
- The soup freezes well.