Classic French Onion Soup
Jan. 20th, 2018 04:30 pmClassic French Onion Soup
https://thecozyapron.com/classic-french-onion-soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
SERVINGS: 5 Calories: 540 Time: 35
Ingredients
4 tablespoons unsalted butter
4 tablespoons canola oil
3 vidalia (extra-large, or sweet onions, quartered and sliced thinly)
2 white onion (extra-large, quartered and sliced thinly)
1 tablespoon sugar*
salt
black pepper
2 cloves garlic (pressed through garlic press)
1 tablespoon fresh thyme leaves
2 bay leaves (dried is what I used)
1 cup sherry (dry, not sweet)*
8 cups beef stock
1 slice French baguette (toasted, about 8-12 slices, depending on the size and the serving amount)
2 cups gruyere cheese (shredded)
thyme leaves (for garnish)
* there were complaints that the soup was too sweet. Am wondering if the sherry was sweet and not dry as one person used more stock instead of sherry and thought if was delicious.
Preparation:
1. Place a very large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the “mountain” of sliced onions (lol!) and stir to get them situated in the pot; cook them, stirring every few moments, until they begin to soften and wilt down, about 15 minutes.
2. After the 15 minutes, add in the sugar, a couple of good pinches of salt, plus a hefty pinch of black pepper, and stir to combine; continue to cook the onions until they caramelize and become a deep, golden-brown, and have an almost “jam” like in consistency, about another 20-25 minutes.
3. Once the onions are caramelized and softened, add in the garlic, the thyme, the bay leaves, and the sherry, and stir; simmer for about 5 minutes, stirring occasionally, until slightly reduced.
4. Add in the hot beef stock and bring to a rolling simmer/boil, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40-45 minutes to marry the flavors and to slightly reduce it.
5. Fish out and discard the bay leaves.
6. To serve, ladle soup into oven/broiler-proof bowls or little crocks, then top with a couple of pieces of toasted baguette, and about ½ cup of the shredded gruyere cheese, and place on a baking sheet under the broiler to melt and caramelize the cheese; garnish with a few thyme leaves, if desired.

https://thecozyapron.com/classic-french-onion-soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
SERVINGS: 5 Calories: 540 Time: 35
Ingredients
4 tablespoons unsalted butter
4 tablespoons canola oil
3 vidalia (extra-large, or sweet onions, quartered and sliced thinly)
2 white onion (extra-large, quartered and sliced thinly)
salt
black pepper
2 cloves garlic (pressed through garlic press)
1 tablespoon fresh thyme leaves
2 bay leaves (dried is what I used)
1 cup sherry (dry, not sweet)*
8 cups beef stock
1 slice French baguette (toasted, about 8-12 slices, depending on the size and the serving amount)
2 cups gruyere cheese (shredded)
thyme leaves (for garnish)
* there were complaints that the soup was too sweet. Am wondering if the sherry was sweet and not dry as one person used more stock instead of sherry and thought if was delicious.
Preparation:
1. Place a very large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the “mountain” of sliced onions (lol!) and stir to get them situated in the pot; cook them, stirring every few moments, until they begin to soften and wilt down, about 15 minutes.
2. After the 15 minutes, add in the sugar, a couple of good pinches of salt, plus a hefty pinch of black pepper, and stir to combine; continue to cook the onions until they caramelize and become a deep, golden-brown, and have an almost “jam” like in consistency, about another 20-25 minutes.
3. Once the onions are caramelized and softened, add in the garlic, the thyme, the bay leaves, and the sherry, and stir; simmer for about 5 minutes, stirring occasionally, until slightly reduced.
4. Add in the hot beef stock and bring to a rolling simmer/boil, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40-45 minutes to marry the flavors and to slightly reduce it.
5. Fish out and discard the bay leaves.
6. To serve, ladle soup into oven/broiler-proof bowls or little crocks, then top with a couple of pieces of toasted baguette, and about ½ cup of the shredded gruyere cheese, and place on a baking sheet under the broiler to melt and caramelize the cheese; garnish with a few thyme leaves, if desired.
