Soupe a l'Oignon Gratinee (French Onion Soup)

Deeply caramelized onions simmered in stock, topped with toasted bread and broiled Gruyere.

Ingredients

• 5 lb yellow onions, thinly sliced
• 6 Tbsp unsalted butter

Kosher salt and freshly ground black pepper

• 1/2 cup dry white wine
• 2 quarts rich beef or Veal Stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 baguette, sliced and toasted
• 2 cups grated Gruyere or Comte
• Splash of sherry vinegar

Directions

1. Melt the butter in a large heavy pot, add the onions and a pinch of salt, and cook over medium-low heat, stirring often, until deeply caramelized and jammy, 1 to 1.5 hours.
2. Deglaze with the white wine and reduce until nearly dry.
3. Add the stock and bouquet garni, bring to a simmer, and cook gently 30 to 45 minutes. Season and finish with a splash of sherry vinegar.
4. Ladle the soup into ovenproof bowls and float toasted baguette slices on top.
5. Pile grated Gruyere over the bread, covering the rim of each bowl.
6. Broil until the cheese is melted, bubbling, and browned. Serve immediately.

Notes

Adapted from Thomas Keller’s Bouchon; patience caramelizing the onions is the whole dish.