Braised French Onion Soup |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My favorite soup that never goes out of style. Ingredients:
1 cup white wine |
1/2 cup sherry wine, plus |
3 tablespoons sherry wine |
10 tablespoons butter |
1 teaspoon sugar |
3 large yellow onions, thinly sliced |
kosher salt |
fresh ground black pepper |
6 sprigs flat leaf parsley |
6 sprigs fresh thyme |
2 bay leaves |
2 quarts beef broth or 2 quarts stock |
baguette |
2 garlic cloves, smashed |
6 cups grated gruyere cheese |
2 cups finely grated parmigiano-reggiano cheese |
Directions:
1. Hear oven to 425°F.
2. Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm.
3. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
4. WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic.
5. Heat broiler with rack 6 from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately.
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