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French Onion Soup

4.7

(191)

Image may contain Bowl Food Meal Dish and Soup Bowl
French Onion SoupRomulo Yanes

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

Cooks' note:

Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

Recipe information

  • Total Time

    1 1/2 hr

  • Yield

    Makes 6 (light main course) servings

Ingredients

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano

Special Equipment

6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Preparation

  1. Step 1

    Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

    Step 2

    While soup simmers, put oven rack in middle position and preheat oven to 350°F.

    Step 3

    Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

    Step 4

    Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

    Step 5

    Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

    Step 6

    Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

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