Simple Recipes for Every Day
French Onion Soup
- Serves: 6
- Prep Time: 15 min
- Cook Time: 1 hr 40 min
Ingredients
- ¼ cup extra-virgin olive oil, plus more for brushing
- 4 medium yellow onions, sliced into ¼-inch-thick rings
- 2 tablespoons unsalted butter
- ½ teaspoon ground nutmeg
- 4 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
- 2 garlic cloves, thinly sliced
- 1 tablespoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup dry white wine, such as Sauvignon Blanc
- 6 cups beef stock
- ½ cup port or ¼ cup cognac
- 1 demi baguette, cut into ¾-inch thick slices
- 2 cups grated Gruyère or Comté
Ingredients
- ¼ cup extra-virgin olive oil, plus more for brushing
- 4 medium yellow onions, sliced into ¼-inch-thick rings
- 2 tablespoons unsalted butter
- ½ teaspoon ground nutmeg
- 4 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
- 2 garlic cloves, thinly sliced
- 1 tablespoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup dry white wine, such as Sauvignon Blanc
- 6 cups beef stock
- ½ cup port or ¼ cup cognac
- 1 demi baguette, cut into ¾-inch thick slices
- 2 cups grated Gruyère or Comté
Method
Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Once the oil is glistening, reduce the heat to medium-low and add the onions. Cover and cook for 15 minutes, then uncover and cook, stirring often, until golden brown and caramelized, about 30 minutes more.
Add the butter, nutmeg, thyme, bay leaf, garlic, salt, and pepper. Cook, stirring, until fragrant, about 5 minutes.
Increase the heat to high and stir in the wine. Bring to a boil and cook, until the liquid is reduced by about half, 3-5 minutes.
Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally until the onions are softened, and the soup has slightly thickened, about 45 minutes. Discard the thyme stems and bay leaf and stir in the port or cognac.
Turn the oven on to broil with a rack in the center position. Line a sheet pan with parchment paper or foil.
Arrange individual ovenproof coquettes or ramekins on the prepared baking sheet. Ladle soup into coquettes, and top with bread slices. Sprinkle each coquette generously with Gruyère. Watching carefully, broil, until cheese melts and browns, about 2 minutes. Sprinkle with additional thyme, if desired. Serve immediately.