French Onion Soup

September 18, 2011

French onion soup is a perfect recipe for fall. It is rich, comforting, and most importantly, delicious. A mountain of sweet onions are cooked down until they are tender and caramelized. The best part are the slices of bread topped with gruyere cheese that are broiled on top of the soup at the very end. The mix of bread, cheese, and onion flavored stock make for one yummy bite.

French Onion Soup

Ingredients:

1 stick unsalted butter

6 large sweet onions (such as Walla Walla, Vidalia or Maui), thinly sliced

2 tablespoons sugar

1 teaspoon Kosher salt

12 cups (3 quarts) homemade beef stock (chicken will do)

1 teaspoon minced fresh thyme

1 teaspoon freshly ground black pepper

1/4 cup Madeira

1 cup dry vermouth

8 large baguette slices, toasted

1 cup grated Gruyere, or Beecher's "Just Jack" cheese

1/4 cup minced Italian parsley

Directions:

Melt the butter in a large stockpot over low heat. Add the onions and toss to coat. Cover and cook slowly 15 to 20 minutes, stirring occasionally.

Add the sugar to the onions, increase the heat to medium, and cook uncovered until onions are caramelized, very tender and dark golden brown, about 30 to 40 minutes. Note: During the last 10 minutes of cooking, stir the onions almost constantly to avoid sticking.

Add the salt, pepper, thyme and half of the the stock. Bring to a simmer for 15 minutes.

Add the remaining stock, Madeira and vermouth. Cover and simmer over medium-low for 30 to 40 minutes to fully develop the flavor. Taste for salt and pepper.

Meanwhile, sprinkle the baguette slices generously with cheese and broil until fully melted.

To Serve:

Ladle the onion soup into individual bowls and top each serving with a gooey cheese toast and a sprinkle of parsley.