Name: French Onion Soup
Yield: 6 cups
Cuisine: French
Ingredients: 900 g Onion; 54 g Butter; 4.5 g Salt; 23 g All Purpose Flour; 108 g White Wine; 1170 g Beef Stock; 2.7 g Dried Thyme; 0.9 g Bay Leaf; 108 g Baguette; 135 g Gruyère

French Onion Soup

deeply caramelized onions in beef broth under melted Gruyère

Makes 6 cups · 460 kcal per serving

Ingredients

900 g Onion
54 g Butter
4.5 g Salt
23 g All Purpose Flour
108 g White Wine
1170 g Beef Stock
2.7 g Dried Thyme
0.9 g Bay Leaf
108 g Baguette
135 g Gruyère

Method

Soup: Slice the onions pole to pole and cook them in the butter over medium-low with the salt, stirring every few minutes. They will take 45–60 min to go from soft to jammy and mahogany. This is the whole dish, so do not rush it on high heat. If the fond on the pan bottom gets dark, splash in a little water and scrape it back in.
Stir in the flour and cook 2 min. Add the wine and reduce until nearly dry, then the stock, thyme, and bay. Simmer 30 min and pull the bay leaf. Season; it should taste savory and slightly sweet.
To serve: Toast the baguette slices. Ladle the soup into ovenproof bowls, float the toast, and pile on the Gruyère. Broil until browned and bubbling. The toast should sit above the surface so it crisps rather than dissolves.