Author Notes
This recipe will make your home smell like a French bistro - it's classic. And although there are no interesting and contemporary variations, I believe in sticking with what works. And in this case, this French onion soup will hit all the right notes: savory, pungent and of course, lots of oozy and gooey cheese. The soup is prepared in a traditional French method, with cheese melted on top of baguettes. I like to rub the baguette slices with raw garlic right as they emerge from the oven from some extra flavor. —adelaide
Ingredients
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2 tablespoons
butter
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1 tablespoon
vegetable oil
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1
onion, thinly sliced
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2
cloves of garlic, reserved
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1/2 teaspoon
fresh thyme, chopped
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1/2 teaspoon
fresh rosemary, chopped
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1/2 teaspoon
salt
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1/4 teaspoon
cracked pepper
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1 pinch
sugar
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1/4 cup
Marsala wine
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1 tablespoon
all purpose flour
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2 cups
beef stock
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1/4
French baguette, cut into rounds
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6 ounces
Gruyere cheese, shredded
Directions
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Preheat the oven to 400 degrees.
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Heat the butter and oil over medium heat in a sturdy soup pot. Once the butter and oil are sizzling, add the onions and 1 clove of chopped garlic. Saute the onions and garlic for about 5 - 7 minutes, until translucent and tender.
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Add the thyme, rosemary, salt, pepper and sugar. Saute the mixture for 5 more minutes.
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As the mixture is sauting, cut the baguette into rounds, discarding the end. Toast in the oven on a sheet tray for about 7 minutes until golden brown and crunchy. When the rounds are removed from the oven, rub each round with the raw clove of garlic. Turn the oven temperature to the broil setting.
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Deglaze the pot with the Marsala, using a wooden spoon to lift up all of the caramelized bits. Add the flour to the onions and stir until combined (about 2 minutes). Pour in the beef broth and bring the heat to high. Allow the soup to boil and then simmer for 10 minutes.
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Ladle the soup into 2 oven-safe bowls. Top with as many baguette rounds that you can fit in one layer. Top each bowl with 3 ounces of shredded Gruyere. Make sure to reach the ends of the bowls with the cheese.
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Broil for about 4 - 5 minutes, until the cheese has melted and is golden brown and bubbling. Let the soup cool for 10 minutes until eating.
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