Few things are more comforting than a bowl of french onion soup during a chill, rainy day. (Yes, it’s spring but, today is cold and rainy again around here.) Especially with a slice of toasted sourdough bread and lots of Gruyere cheese.
For me, a good onion soup is all about the stock! It makes all the difference, so better have a good one in the fridge. I do mine with all the leftovers veggies that I have, and it works magic.
8 large onions, peeled and thinly sliced.
4 tbsp extra virgin olive oil
2 tbsp butter
1/2 tsp of sugar
2 cloves garlic, minced
8 cups of vegetable stock. You can use any you have at home.
1/2 cup of dry white wine
2 bay leaves
1 tbsp of fresh thyme
Salt and freshly ground black pepper to taste
8 slices sourdough bread, cut thick
1 1/2 cups of grated Swiss Gruyere
In a thick-bottomed pot, heat three tbsp of olive oil on medium heat. Add the onions and toss to coat with olive oil. Cook the onions until they softened. Increase the heat, add the remaining olive oil and the butter, and cook until the onions start to brown, about 15 more minutes. Add sugar, and toss to coat, add the minced garlic, and cook for five more minutes.
Deglazed the pot with the dry wine, add the stock, and seasoning herbs. Let it cook for about 30 min.
In the meantime, cut the bread and toast it in the oven.
Note: here’s a trick I learn from an aunt, warmup your ceramic pots in the oven before serving the soup.
Take out the bread and ceramic pots from the oven. Now, pour the onion soup into the bowls, place the toasted bread on top, and cover it with cheese.
Place it back into the oven this time, set it to grill, for about 3 minutes or until the cheese has melted.
Enjoy it with a glass of good wine.
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