Fabulous French onion soup
Oct 1, 2009 Chatelaine 0 ( Makes: 4 Servings
Ingredients
- 2 medium white or red onions or 6 small white onions, about 11/2 lbs (750 g)
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) oil
- 1 tsp (5 mL) granulated sugar
- 32/3 cups (900 mL) beef broth or 2 284-mL cans undiluted beef broth
- ½ cup (125 mL) dry white or red wine
- 1 tbsp (15 mL) Dijon mustard
- 6 sprigs thyme or 1 tsp (5 mL) dried thyme leaves
- 1 bay leaf
- 1 small baguette
- 1 tbsp (15 mL) butter, at room temperature
- 1 to 2 cups (250 to 500 mL) grated gruyère or emmenthal cheese
Instructions
- Peel onions. Then cut each in half lengthwise, slicing through the root end. Place onions cut-side down on a chopping board, then thinly slice into half-moon pieces. Sliced onions should measure about 5 cups (1.25 L).
- Heat butter and oil in a large wide saucepan over medium heat. Add onions, then sprinkle with sugar. Cook, uncovered and stirring often, until very soft and caramelized, about 15 min. Reduce heat if they brown too quickly.
- Add broth, wine, Dijon and seasonings. Scrape up brown bits from pan. If using a carton of broth, add ½ cup (125 mL) water. For canned, add 3 cups (750 mL) water. Bring to a boil over high. Then cover and simmer over medium-low for 30 min to develop flavour. Discard bay leaf and thyme sprigs.
- Place oven rack in top half of oven. Preheat broiler. Cut bread into 8 slices, each ½ in. (1 cm) thick. Butter both sides of each. Toast on a baking sheet until lightly golden, about 2 min per side.
- Place oven-safe soup bowls on a baking sheet. Ladle in soup. Top each with 2 toasts. Sprinkle with cheese. Place sheet in oven. Broil until cheese is bubbly, 2 to 4 min. Serve immediately. If making ahead, soup (without toasts) will keep well in the fridge for 3 days or freeze for up to 2 months, and flavour will improve as it sits.