French Onion Soup
- 3 lbs. of yellow onion peeled and thinly sliced root to stem
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock
- 1/2 cup of dry white wine
- 2 bay leaves
- 1 tablespoon (loose) of fresh thyme (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
- 1/2 teaspoon freshly ground black pepper
- 8 slices French bread or baguette cut 1-inch thick
- 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan
- Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
- Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
- Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
- Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.
- Using a Home Basics Garlic press, mince the garlic, add to the pot and cook for a minute more.
- Deglaze the pot. Add the Wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
- Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
- Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.
- While the soup is simmering, line a Home Basics baking sheet with parchment paper or foil and preheat the oven to 450°F.
- Brush both sides of the baguette slices lightly with olive oil, using a Home Basics food safe brush.
- Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
- Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
- To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each Home Basics bowl.
Written By Samantha M. Chase
Home Basics Staff