This is the classical French Onion Soup baked with cheese on top. Sweet and savoury. The ultimate comfort food.
One of the secrets is to let the onions slowly braise to get the sweetness out. Another important thing is to have a very good beef broth, preferably homemade. I got a lot of good tips from this Epicurious article.
You will need
- 5 – 6 yellow onions. Sliced.
- Olive oil.
- Dark sugar.
- White wine. One glass.
- Beef broth. About 1.5 l.
- A bunch of fresh thyme.
- 3 bay leaves.
- Dry sherry, like fino.
- Baguette bread. Sliced.
- Garlic clove. Peeled.
- Gruyere cheese. Coarsely grated.
Do like this
- Warm the oven to 150 C. Cut slices of baguette and dry it in the oven, about 15 minutes. It shouldn’t take on any colour. Rub it with garlic clove when you remove it from the oven.
- Tie the fresh thyme and bay leaves to a bouquet garni.
- Take a pan that can hold the soup. Warm it to medium heat. Add butter and olive oil.
- Put in the onions and salt. Put on a lid.
- Braise the onions until they are soft, about 15 minutes.
- Add sugar and black pepper. Remove the lid and raise the heat. Braise, stirring often, until the onions have a nice caramelised colour and are completely soft.
- Add the wine, scrape and stir until most of the liquid have boiled away.
- Add the beef broth and the bouquet garni.
- Simmer for about 20 minutes until the soup have reduced slightly.
- Heat the oven to high with grill.
- Take oven proof soup bowls, one for each person.
- Put a little sherry (a little more then a tsp) in the bottom of each bowl. Add soup, about 2/3 in each bowl. Top each bowl with a slice of baguette and good layer of cheese.
- Bake the soup bowls in the oven until it gets a good colour.