French Onion Soup Lyonnaise-Style

Deeply caramelized onions simmered in beef stock and finished under the broiler with a crust of bread and Gruyere.

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 pounds yellow onions, thinly sliced (about 6 cups)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 8 cups beef stock
• 1/2 teaspoon freshly ground black pepper
• 1 baguette, cut into 1/2-inch slices and toasted
• 2 cups grated Gruyere cheese

Directions

1. Melt the butter with the oil in a large heavy pot over medium heat. Add the onions, sugar, and salt and cook, stirring often, for 30 to 40 minutes, until deeply golden brown.
2. Sprinkle in the flour and cook, stirring, for 2 minutes.
3. Add the white wine and stir to deglaze, then pour in the beef stock. Add the pepper, bring to a boil, then reduce the heat and simmer gently for 30 minutes.
4. Preheat the broiler. Ladle the soup into ovenproof bowls set on a baking sheet.
5. Float toasted baguette slices on top of each bowl and cover generously with the grated Gruyere.
6. Broil 4 to 5 inches from the heat until the cheese is melted, bubbling, and browned, about 3 to 5 minutes. Serve immediately.

Notes

Based on Jacques Pepin’s Lyonnaise-style onion soup from his Lyon roots.