FRENCH ONION SOUP

 

"Ingredients"

• 6 large.. yellow or red onions, thinly sliced (about 12 cups)
• 4 tablespoons..unsalted butter
• 1 teaspoon ..sugar
• 1 teaspoon.. kosher salt
• 1/2 teaspoon..freshly ground black pepper
• 8 cups..beef broth
• 1/2 cup..dry white wine
• 2 bay leaves
• 1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried thyme...
• 8 slices ..French bread, about 1/2-inch thick
• 1 1/2 cups grated Gruyère cheese

Instructions:-

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened, about 15 minutes...
2. Add the sugar, salt, and pepper and cook, stirring occasionally, until the onions are caramelized and golden brown, about 30-45 minutes...
3. Add the wine and broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes...
4. Stir in the bay leaves and thyme and simmer for an additional 15 minutes.
5. Preheat the broiler...
6. Place a slice of bread in each of 8 oven-safe bowls. Ladle the soup over the bread and top with the Gruyère cheese...
7. Broil for 2-3 minutes, or until the cheese is melted and bubbly...
8. Serve immediately...

Tips:-

• For a deeper flavor, add a splash of Worcestershire sauce to the soup...
• If you don't have time to caramelize the onions for 30-45 minutes, you can cheat a little by cooking them in the oven. Preheat the oven to 325 degrees F (165 degrees C). Spread the onions in a single layer on a baking sheet and bake for 30-45 minutes, or until they are golden brown and caramelized...
• To make the soup ahead of time, caramelize the onions and cook the soup until it is just heated through. Then, let the soup cool completely and store it in the refrigerator for up to 3 days. When you are ready to serve, reheat the soup over low heat and top with the bread and cheese...

Enjoy..😊