French Onion Soup

By Claude

Ingredients

• 3 Shallots
• 1 Leek - white part only
• 1 Red Onion - large
• 1 Yellow Onion - large
• 6 Green Onions
• 4 tablespoons of butter
• 1/4 cup (dry white wine or dry sherry) optional
• 1 teaspoon sugar
• The following four items tied up in a bag
• 1 teaspoon Thyme
• 1 teaspoon Parsley
• 1 Bay Leaf
• 8 Peppercorns
• 6 cups of chicken stock
• salt and pepper to taste
• French bread slices for croutons 1 per serving
• 8 oz of Gruyere cheese (grated or slices)

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Slice all the onions - I use a mandoline slicer for uniformity. Otherwise try to get all onions sliced the same thickness.

Melt 4 tablespoons in a large pot and add all the onions. Cook over medium heat stirring occasionally, until onions are soft (10-15 minutes).

Deglaze pan with wine or sherry.

Sprinkle sugar over the onions and stir well. Press a piece of aluminum foil or parchment paper down onto the surface of the onions and continue cooking. Stir onions and scrape bottom of pot to ensure they are not sticking or burning. Cook until onions are soft and a deep golden brown. This is about 30 minutes but keep an eye on the pot.

Make a sack with the four spices on to a flat piece of cloth and tie with butter string.

Add six cups of stock and the spice sack to the onions, stir to incorporate. Increase heat to high to bring to a simmer. Reduce heat to low, cover and simmer 20-30 minutes.

Taste soup and add salt and pepper to taste.

For croutons:

Slice french bread about a 1/2 inch thick, one slice per serving. Spread slice on a baking sheet in a single layer and bake at 400 degrees until the bread is dry and crisp and golden at the edges - 10 minutes.

To Serve:
Adjust the over rack 6 inches from the broiler element and heat the broiler. Put about 1-1/2 cups of soup in each broiler safe crock, place a crouton slice on top of the soup and cover with Gruyere cheese. Next put the soup crocks under the broiler for 3 to 5 minutes until the cheese melts and is bubbly. Let cool 5 minutes before serving.