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Gusto
Gusto

French Onion Soup

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  • Serves:

    6

Ingredients

  • 10 large Vidalia or Spanish onions
  • ½ cup (125 ml) butter
  • 1 tbsp (15 ml) kosher salt
  • 2 tbsp (30 ml) all-purpose flour
  • ¼ cup (60 ml) sherry vinegar
  • 8 cups (2 liter) beef stock
  • 1 small French baguette cut a little less than ½ inch (1.25 cm)
  • 1 tbsp (15 ml) olive oil
  • 8-12 thin slices of Emmentaler cheese-about a 4 inch (10 cm) square
  • 2 cups (500 ml) grated gruyere cheese

Sachet:

  • 4 bay leaves
  • 1 tbsp (15 ml) whole peppercorns
  • 1 bunch fresh thyme (about 12 sprigs)
  • 6-inch (15 cm) piece of cheese cloth with butcher string for a tie

Directions

  1. Peel onions and remove the tops and core.
  2. Cut the onions with the grain ¼ inch (.31cm) slices. You should have 7 liters (7.3 quarts) of onions.
  3. Place butter in a large soup pot set over low heat. Allow to melt.
  4. Add the onions and salt. (Salt aids in breaking down the cellular structure of the onion.)
  5. Cook until completely reduced and caramelized all over. Stirring occasionally. Approximately 2 hours.
  6. Make the sachet by tying peppercorns, thyme and bay leaves in a cheese cloth to make a pouch.
  7. Once onions have reduced add flour to the pan to absorb any extra oil and add body to soup.
  8. Add the sherry vinegar.
  9. Add the beef stock and the sachet. Simmer 1 hour.
  10. Season to taste with salt and pepper.
  11. For the croutons take the slices of bread and drizzle with olive oil.
  12. Place on a baking tray. Place in a preheated 375F (190C) oven to toast for 5 minutes or until golden brown and crispy on both sides. Flipping the bread over if necessary.
  13. Place onion soup bowls (ovenproof bowls) on a baking tray.
  14. Fill the bowls with soup leaving a ½ inch (1.25 cm) deep border.
  15. Top with croutons 2 per bowl and place 2 slices of cheese on top of the crouton.
  16. Scatter the grated cheese equally over the soup bowls.
  17. Place under broiler to caramelize and melt the cheese watching closely.
  18. Or place in preheated 400F (204°C) oven to melt and caramelize the cheese for 15 minutes.
  19. Remove from oven.
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