This classic French Onion Soup recipe is made with rich caramelized onions floating in savory beef broth, and baked with golden bubbly cheese on top.
Ingredients :
⅓ cup unsalted butter
3 large sweet onions
½ teaspoon brown sugar optional
8 cups beef broth 64 oz
⅓ cup dry white wine
3 sprigs fresh thyme or ½ teaspoon dry
1 bay leaf
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry sherry optional
1 loaf baguette
3 cups shredded Gruyere cheese
6 tablespoons shredded Parmesan cheese
Directions :
Slice onions ¼" thick. In a large soup pot or dutch oven, melt the butter over low heat. Add the onions and brown sugar and cook for 30 to 45 minutes, stirring occasionally.
Add the beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, and dry sherry. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Remove bay leaf and thyme sprig and discard.
Meanwhile, slice the bread ½-inch thick, brush with olive oil, and place on a baking sheet. Broil under high heat for 1 to 2 minutes per side or until golden.
Place 6 ceramic bowls on a baking sheet and ladle the soup into the bowls. Add 2 slices of bread to each bowl and divide both cheeses evenly over the bowls. Broil until cheese is golden and bubbly, about 1 to 2 minutes.
