French Onion Soup
serves 4
This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.
2 tablespoons unsalted butter
2 tablespoons olive oil
5 Vidalia (or other sweet) onions, thinly sliced
2 tablespoons sherry or cognac
2 cups white wine
3 cups low-sodium chicken broth
8 slices toasted French bread
1 tablespoon chopped fresh thyme
1 cup grated Gruyère cheese
prep: 5 minutes
total: 1 hour 30 minutes
large pot
4 oven-safe bowls
baking sheet
1. Prep the onions. Heat the butter and olive oil in a large pot over medium heat. Once the butter has melted, add the onions and stir to coat them.
2. Cook, stirring occasionally and making sure that the onions don't burn, until they start to brown, about 12-15 minutes. Reduce the heat to low and continue cooking until the onions are a rich brown color, about 40 minutes.
3. Turn the heat to medium-high and pour the cognac over the onions and stir for several minutes until it has mostly evaporated. Add the wine to cover the onions and cook until the liquid has reduced to a syrupy consistency, 6-8 minutes. Pour in the broth and reduce the heat to medium-low. Simmer for 15-20 minutes.
4. Meanwhile, cut the bread so that one or two slice will fit in but fully cover the tops of the bowls. Toast the pieces of bread and preheat the broiler.
5. Leaving enough room for the bread at the top, divide the hot soup evenly into oven-safe bowls. Sprinkle with the thyme, then cover the soup with the slices of toasted bread and a layer of cheese. Carefully place the bowls on a baking sheet and the baking sheet under the broiler. Broil until the cheese is melted and starting to turn brown, then serve immediately.
2. Cook, stirring occasionally and making sure that the onions don't burn, until they start to brown, about 12-15 minutes. Reduce the heat to low and continue cooking until the onions are a rich brown color, about 40 minutes.
3. Turn the heat to medium-high and pour the cognac over the onions and stir for several minutes until it has mostly evaporated. Add the wine to cover the onions and cook until the liquid has reduced to a syrupy consistency, 6-8 minutes. Pour in the broth and reduce the heat to medium-low. Simmer for 15-20 minutes.
4. Meanwhile, cut the bread so that one or two slice will fit in but fully cover the tops of the bowls. Toast the pieces of bread and preheat the broiler.
5. Leaving enough room for the bread at the top, divide the hot soup evenly into oven-safe bowls. Sprinkle with the thyme, then cover the soup with the slices of toasted bread and a layer of cheese. Carefully place the bowls on a baking sheet and the baking sheet under the broiler. Broil until the cheese is melted and starting to turn brown, then serve immediately.
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