French Onion Soup by Tyler & Ina | Mary and Tom's Kitchen

Preface – This did not turn out like we hoped. Need to try it again and more closely follow one recipe or the other.

Mary’s version on Jan. 7, 2016 based on Tyler’s and Ina’s below.

Ingredients

1/2 cup, 1 stick, unsalted butter
3 sorta large sweet onions, cut in half, then 1/4″ slices
1 garlic clove, diced
2 bay leaves
5 fresh thyme sprigs about 4″ long
Kosher salt and freshly ground black pepper
1/2 cup red wine
1/2 cup Cognac
1 1/2 cups good dry white wine
~4 cups Ina’s Chicken stock with ~3 Tbs Tones beef base

Asiago Cheese & Herb de Province artisan bread toasted with butter to make a large crouton.

Sauteed Onions and garlic in butter with thyme sprigs and bay leaves. When cooked down but still firm pulled thyme sprigs and removed thyme leaves returning them to the pot.
Added the wines and cognac. Sauteed a little longer while the chicken broth finished thawing in the microwave.
Added the broth.

Recipe from: Tyler Florence, Tyler’s Ultimate Bistro

Prep Time: 10 minutes
Cook Time: 55 minutes
Serves: 4

Ingredients

1/2 cup unsalted butter
4 medium-size sweet onion, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine. About half a bottle
3 heaping tablespoons all-purpose flour
2 quarts Organic beef broth
1 sliced, toasted baguette
1/2 pound grated Gruyere cheese

Directions

1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized about 25 minutes.

2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.

3. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

4. Preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Alternative method: Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup into bowls and float several of the Gruyere croutons on top.

By Ina Garten

Ingredients
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Directions

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.