Our Favorite French Onion Soup

Method

1. 1

   Gather ingredients: 75 g butter, 15 ml olive oil, 1500 g onions, 1 tsp salt, 0.5 tsp black pepper, 1 tsp sugar, 240 ml dry white wine, 3 sprigs thyme, 2 bay leaves, 2000 ml beef broth, 1 baguette, 1 garlic clove, 10 ml sherry, 200 g gruyere. Tools: Dutch oven, knife, cutting board, twine, whisk, baking sheet, 4 oven-safe ramekins.

2. 2

   Melt 45 g butter with olive oil in Dutch oven over medium heat, add sliced onions, and cook until softened.

3. 3

   Add salt, pepper, and sugar; cook stirring occasionally until onions are deep golden brown and caramelized.

4. 4

   Pour in white wine and increase heat to high, cooking until liquid has almost entirely evaporated.

5. 5

   Tie thyme and bay leaves with twine. Add herbal bundle and broth to pot. Bring to boil, then simmer until thickened.

6. 6

   Remove from heat, discard herb bundle, whisk in remaining 30 g butter, and adjust salt and pepper to taste.

7. 7

   Slice baguette into 8 rounds. Toast on baking sheet under broiler for 1 minute per side, then rub with garlic.

8. 8

   Place 2.5 ml sherry in each of 4 ramekins, fill with soup, and top with 2 toasts and shredded cheese.

9. 9

   Broil ramekins on a baking sheet until cheese is melted and bubbling brown.

10. 10

    Serve immediately while cheese is hot and stringy.