Our favorite French onion soup

step 1

In a Dutch oven or other large pot 3 tablespoons. unsalted butter On the stovetop on medium heat. Add 1 tbsp. Vegetable oil And 3 LBS. Vidalia onion (about 4 medium), long length, peel and thin choppedAnd cook until the onion becomes soft, sometimes stirring, about 15 minutes. Add 1 tsp. Diamond crystal or ½ teaspoon. Morton Kosher Salt, ½ teaspoon. Fresh ground black pepper, And ½ teaspoon. granulated sugarContinue cooking, sometimes stirring, until the onion turns dark brown, almost in mahogany color, and carmelized, reduce the heat slightly, if the onion looks brown very quickly, more than 45 minutes to 1 hour. (If you start burning at any time during the cooking process under your vessel, add add 1-2 tablespoons. Water And scraper downwards, stirring in brown bits.)

Do forward: Carmelled onions can be prepared 1 week in advance; Cold in an airtight container or freeze for 6 months.

step 2

Add 1 The Cup Dry White Wine like Sovenan Blanc or Pinot Grigio And increase heat to high. Cook until almost all the liquid is evaporated for 8-10 minutes.

step 3

tie 10 springs fresh thyme And 2 dried bay leaves In a bundle with twine. Add 6 cups Beef Bone Broth Or Store-Kharida Cum-Oddium Beef Stock And herb bundle to potted with onions. To bring a boil, reduce a boil, and cook, open, until the broth becomes thick and tasty, 20–30 minutes. Remove the remaining from heat and whisk 2 TBSP. unsalted butterAdjust the spice with taste and excess kosher salt And Fresh ground black pepper,

Do forward: The soup can be made 3 days in advance; Cold in an airtight container or freeze for 6 months. Heat the medium until steam.

step 4

To serve, place a rack in the upper third of the oven and heat the brailer to high. Cut two inch inch Buglet Slice for every serving of soup. Place the bandage slices on a remade baking sheet and crisp the toast in the oven but not brown, about 1 minute per side. Rub with one side of each toast 1 garlic cloves, half length cutAnd set it aside.

Step 5

Place ramekins, crocks, or ovensafe bowl on a remade baking sheet, add ½ teaspoon. Sherry, preferably Fino or ManzanilaBelow each, and lax soup at the top. Each serving of soup with two garlic-rab toast. split 4 oz. (About 1 cup) roughly grated groise cheese Between servings, covering toasted bread slices and some soup. Carefully move the baking sheet to oven and browile until the cheese melt and bubbling, 4-8 minutes. (Alternatively, if regular soup is using bowls: top the toast each garlic-rub with some cheese and return to the broiler to melt, about 2 minutes more.

editor’s Note: This French onion soup recipe was first printed in February 2015; It has been updated to lengthen cooking time for onions. For this way to head More of our favorite soup dishes