French Onion Soup
The most important step in this soup is slowly caramelizing the onions; this process builds the deep, sweet, and complex flavor base that defines the recipe. Everything else - the thyme and a rich stock - simply builds on that foundation.
Ingredients
- 1 Tbsp olive oil
- 2 sweet onions such as Vidalia or Maui, thinly sliced
- 2 fresh thyme sprigs
- 1 quart chicken 4 cups, beef, or vegetable stock
- Salt to taste
- Black pepper to taste
- 2-3 thick slices of baguette or ciabatta preferably day-old
- 4 ounces grated Gruyère cheese
- 2 ounces grated Parmesan cheese
Instructions
- Heat olive oil in large pot over medium heat.
- Add sliced onions and thyme sprigs. Caramelize slowly, stirring occasionally, for 25-30 minutes until dark brown.
- Deglaze pot with water if onions stick, scraping browned bits.
- Remove thyme stems and add stock. Simmer on medium-low for 30 minutes.
- Season with salt and pepper.
- Preheat broiler on high.
- Arrange bread slices on baking sheet and top with mixed Gruyère and Parmesan cheese.
- Broil cheese toast 3-5 minutes until golden and bubbly.
- Ladle soup into bowls and top with cheese toast.
- Serve immediately.
Notes
Watch broiler closely to prevent burning cheese.