This is my dad's french onion soup. I can't order this soup in a restaurant (except for the one that uses his recipe) - as there isn't one better!
Course Soup
Keyword french onion soup, soups
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 6people
Author Gene Stopha
Ingredients
2lbsyellow onions
1tbspolive oil
4tbspbutter
4-6cupsbeef broth
1bay leaf
saltto taste
pepperto taste
high quality cooking sherry
1lbgruyere cheese, shredded
large bread crumbs or crusty bread such a baguette, sliced
Instructions
Slice the onions into thin strips. Heat oil and butter in a large skillet on medium heat, I use a large cast iron pan. You don't want the pan too hot, as we want to caramelize the onions. Add the onion and cook over medium/low heat for 20-30 minutes. Caramelizing takes a while, so when the onions get very soft and take on that nice brown color, you know it's ready for step 2. Take your time, there's no need to rush.
Once onions are caramelized, in a medium/large stock pot, add the onions, beef broth and bay leaf. Bring it to a rolling boil, then lower heat and cook for 20 minutes. The broth should cook down a bit and the soup should slightly thicken. I don't generally add any thickener, but if you want a thick soup, you could add a tbsp of corn starch mixed with 2 tbsp water in a bowl before adding to soup. Season with salt and pepper to taste.
Remove bay leaf.
Turn on oven broiler.On a baking sheet/tray with sides, place oven-safe bowls in the tray. Ladle the soup into the bowls, leaving about 1 inch at top. Add 1 tsp (or a splash) of cooking sherry to each bowl. Place about 1/3 cup of bread crumbs or 1-2 slices of bread on top of soup, then cover with gruyere cheese. Place under broiler until the cheese is melted and browned a little on top. Carefully remove from oven and serve. Remember the bowls are HOT, so use a plate under each to serve.