French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock.
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| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
people
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Ingredients
- 2 kg Yellow onions pealed, sliced thinly
- 3 pcs Garlic cloves pealed, minced
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 litre Beef stock
- 3 dl White vine dry
- 2 pcs Bay leaves
- 2 pcs Thyme sprigs fresh
- 2 tbsp Sherry vinegar
- 2 dl Gruyère shredded
Ingredients
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Instructions
- Heat butter and oil in a large cast iron pot over medium heat. Add onions and stir every 4 minutes initially, and every 2 minutes towards the end until the onions have caramelized into a rich brown/golden color. Lower heat if onions are browning too quickly. The process will take 45 to 60 minutes.
- Once onions are caramelized, add wine, broth, garlic, bay and thyme. Let zimmer for an hour.
- At the end of zimmering, add vinegar, salt and pepper to taste. Remove thyme sprigs and bay leafs.
- Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil until cheese melts and browns.
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