French Onion Soup
French Onion Soup
We've been experimenting with slightly different versions of French onion soup, and so far this one is our favorite.
Print Recipe
Ingredients
- 2.5 pounds sweet onions
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon sugar
- 3 tablespoons King Arthur all-purpose flour
- 8 cups beef broth
- 1 bay leaf
- 1/2 cup dry white wine
- 1/4 cup brandy
- 8 baguette slices
- 2 cups shredded Gruyere cheese
Instructions
- Half and peel onions, thinly slice onions in half moons.
- Melt butter and oil in Dutch oven set to medium-low heat. Add onions, cover and reduce to low, cook for 30 minutes stirring occasionally.
- Uncover (the onions should be translucent). Add salt, pepper and sugar. Increase heat to medium-low, continue cooking for 45 minutes until onions are caramelized.
- Sprinkle flour over onions and stir for 1 minute until mixed thoroughly. Add beef broth, bay leaf and wine, bring to a boil. Reduce to a simmer and partially covered, simmer for 1 hour.
- Turn off heat and add brandy.
- Preheat oven to 350°F.
- Divide the soup into oven safe soup bowls. Sprinkle each with a little Gruyere cheese, top with baguette slice and add a little more cheese on top of the bread. Bake 20 to 30 minutes until cheese has melted. Turn on broiler and broil until cheese is slightly golden brown.
- Carefully remove from oven and serve.