Recipes

French Onion Soup

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French Onion Soup

French Onion Soup

amanda

Equipment

  • - Lodge Cast Iron Dutch Oven (2-Quart)

  • - French Press Coffee Maker

  • - Chef's Knife

  • - Mandoline Slicer

  • - Digital Food Scale

  • - Heavy Duty Mixing Bowls

  • - Sauté Pan

  • - Dutch Oven Cover or Lid

  • - Kitchen Timer

  • - Cutting Board Set

  • - Soup Ladle

Ingredients

  • 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

  • 3 sprigs fresh thyme

  • 2 Turkish bay leaves or 1 California

  • 3/4 teaspoon salt

  • 1/2 stick (1/4 cup) unsalted butter

  • 2 teaspoons all-purpose flour

  • 3/4 cup dry white wine

  • 4 cups reduced-sodium beef broth (32 fl oz)

  • 1 1/2 cups water

  • 1/2 teaspoon black pepper

  • 6 (1/2-inch-thick) diagonal slices of baguette

  • 1 (1/2-lb) piece Gruyère, Comte, or Emmental

  • 2 tablespoons finely grated Parmigiano-Reggiano

  • 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Instructions

1

Instruction 1

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
2

Instruction 2

While soup simmers, put oven rack in middle position and preheat oven to 350°F.
3

Instruction 3

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
4

Instruction 4

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
5

Instruction 5

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
6

Instruction 6

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
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