Le French onion soup is a very easy soup to make but it is time consuming. The onions are cooked at a very low heat so they can caramelize to a dark brown, yet not burn while on their way to their culinary destiny – a destiny that will make many people réjouissant.
- 4 tablespoons butter
- 5 medium onions, sliced thin
- 2 tablespoons flour
- 1 cup sherry wine
- 5 cups chicken broth (or water)
- 5 tablespoons Better Than Bouillon Beef Base
- 8 stalks fresh thyme, minced (plus additional for garnish if desired)
- Salt & pepper to taste
- 1 loaf artisan French bread
- 4-6 ounces Gruyere cheese, sliced thin
How to slice an onion…
Cut top off of onion.
Lay top of onion (which is now flat) upside down on cutting board). Cut onion in half down the middle of the root.
Peel off outer layer of onion skin and discard.
Lay onion with largest flat side down and begin slicing thinly starting at the top.
Melt butter in a large frying pan over medium-low heat and then add onions.
Continue to cook onions over medium-low heat for 3-4 hours.
Onions will end up being dark brown and caramelized. Yeah, like that.
Stir in flour and cook for a few minutes while stirring.
Add sherry wine and continue to stir.
Immediately add chicken stock (or water) as well and stir.
Allow soup to heat up and then stir in the beef base. Stir and cook until it is melted into the soup. Salt & pepper soup to taste.
Note: Beef base and chicken broth (or water) can be replaced by the more traditional broth of beef consomme’ if preferred.
Add minced thyme.
Slice bread as thick or thin as you’d like and then place on a sheet pan to broil until golden.
Place soup in bowls and place a slice of bread on top.
Cover with as much lovely sliced or grated Gruyere as you like.
Place soup bowls on baking sheet and broil until cheese is melted fully. Garnish with a stalk of thyme or minced thyme if you like and serve.
Le destiny of le onions. Le sigh.
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