Henri's french onion soup

A wonderful soup to begin a dinner with.
Henri's french onion soup
Henri's french onion soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    pounds yellow onions

  • 3

    tablespoons unsalted butter

  • 1/2

    teaspoon table salt, plus more as needed

  • 1

    pinch of sugar

  • 8

    cups water, plus more as needed

  • 1

    tablespoon of all-purpose flour

  • 1

    sprig fresh thyme

  • 1/4

    cup dry white wine

  • 1

    baguette , crusty

  • 8

    ounces Gruyere cheese (or Swiss ), grated

Directions

Instructions 1. Cut the tips off the onions and slice them in half lengthwise pole to pole. Peel off the outer layer of the skin and cut each half and half lengthwise. Slice each quarter crosswise into 1/8th inch slices. As you get close to the root flip each piece onto the other flat side and continue slicing. Melt butter in a large Dutch oven or soup pot over medium heat. Once it had stopped foaming add the onions,1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for ten minutes. Remove cover, and cook stirring frequently until the onions begin to brown lightly, about 90 minutes longer. Now stir every 5 minutes and add a couple tablespoons of water whenever the bottom of the pan crusts over with dark colored fond. Continue to cook as directed until the onions are an even dark walnut color, an additional 45 minutes longer. Cooking times are only approximate. ) 2. Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to boil. Lower heat to maintain a lively simmer and cook for 20 minutes. Add white wine and simmer 10 minutes longer Taste for seasoning adding salt as needed. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, crisp and very lightly colored at the edges, about 10 minutes. Remove bread slices and set aside. 3. Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute grated cheese over the bread. Broil until well browned and bubbly, about 10 minutes. Cool for five minutes before serving.

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