French Onion Soup

Soupe à l’oignon

Ingredients13

• yellow onions1 kg
• unsalted butter40 g
• neutral oil1 tbsp
• garlic2 cloves
• all-purpose flour1 tbsp
• dry white wine120 ml
• beef stock1.2 L
• bay leaf1
• fresh thyme3 sprigs
• saltto taste
• black pepperto taste
• baguette8 slices
• Gruyère cheese150 g

Method

1. Peel and thinly slice the onions. Mince the garlic.
2. Heat the butter and oil in a heavy pot over medium heat. Add the onions and cook slowly, stirring often, until deeply golden and caramelized, about 40 minutes.
3. Stir in the garlic and flour and cook for 1 minute.
4. Pour in the white wine and scrape up the browned bits. Add the beef stock, bay leaf, and thyme.
5. Simmer gently for 25 minutes. Season with salt and pepper, then discard the bay leaf and thyme.
6. Toast the baguette slices. Ladle the soup into ovenproof bowls, top with bread, and cover with grated Gruyère.
7. Broil until the cheese is melted and bubbling, then serve immediately.