French Onion Soup

Written by on in Soups
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Ingredients

  • 2 1/2 pounds yellow onions

  • 3 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 teaspoon salt, plus more to taste

  • Freshly ground black pepper

  • 1/2 teaspoon sugar

  • 8 cups beef, chicken, or vegetable broth

  • 3 tablespoons flour

  • 1/2 cup white wine, optional

  • 1/4 cup brandy, optional

  • 6 to 8 baguette slices, toasted

  • 1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup
    per serving)

  • Minced raw shallot or onion, to garnish

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Directions

  • Dice onions
  • Melt the butter with the oil over medium-low heat
  • Add the onions and stir to coat with the butter
  • Cover and cook for 15 minutes on low heat
  • Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1/2 teaspoon sugar
  • Cook uncovered over medium heat for 40 minutes to 1 hour.  Stirring every few minutes
  • As the onions approach a deep walnut color, heat the broth in a separate pot
  • Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute
  • Add broth and optional wine simmer for at least 1 hour
  • Taste and season with additional salt and pepper if needed. Add a finishing splash of brandy, if desired
  • Preheat the oven to 350°F
  • Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl
  • Bake for 20 to 30 minutes until the cheese is thoroughly melted
  • Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling
  • Remove carefully from the oven and let cool for a few minutes before serving
  • Serve with freshly ground pepper and minced fresh onion or shallot