Top the French Onion Soup with a slice of toasted bread and a layer of bubbly melted Gruyère. From here.
- 2 pounds yellow onion (908g) peeled, halved, cut into 1/4-inch thick slices
- 1 tablespoon unsalted butter (15g)
- 1 tablespoon olive oil (15ml)
- 1 teaspoon brown sugar (2g)
- 1/2 teaspoon kosher salt (3g)
- 1 tablespoon minced garlic (10g)
- 1 cup red wine (240ml)
- 1 quart unsalted beef stock (32 ounces)
- 3 sprigs thyme
- 1 bay leaf
- 8 slices crusty bread or baguette 1/2-inch thick slices
- 3.5 ounces shredded gruyere cheese (100g, 1 cup)
- Heat a large pot or dutch oven over high heat.
- Melt the butter, add olive oil, brown sugar, and salt, stir to combine.
- Add in onions and stir to coat, saute and stir frequently until onion begins to soften and lightly brown, 5 minutes.
- Reduce heat to medium, cook onions, stirring frequently, ensuring the onions do not burn and are browned, 30 minutes.
- Add garlic and saute until fragrant, 30 seconds.
- Add wine to deglaze the pan, stir to scrape up any browned bits on the bottom of the pan.
- Increase heat to high, allow wine to boil and evaporate, stirring frequently, 4 to 5 minutes.
- Add beef stock, thyme sprigs, and bay leaf.
- Bring stock to a boil, cover, and reduce to a simmer, 30 minutes.
- Discard thyme sprigs and bay leaf, taste soup and season with salt and pepper.
- Place bread on a baking pan and broil on high in the center of the oven for 5 minutes, flip and toast another 3 minutes or until golden brown.
- Add soup to 4 bowls, top with toasted bread slices (1 to 2), and evenly distribute cheese on top of each piece of bread.
- Broil on high, about 8 inches away from the top of the oven until cheese is melted and golden, 5 to 6 minutes.
- Immediately serve French onion soup.