French Onion Soup
Ingredients
6 cups beef stock
A sliced baguette
8 oz of grated melting cheese ie, Gruyere , Comté , Fontina
3 large onions, thinly sliced
2 shallots, thinly sliced
2 cloves of garlic, finely minced
½ cup dry white wine ie, Sauvignon Blanc or Pinot Grigio
3 tbsp unsalted butter
A small bouquet of fresh thyme
Recipe ingredients currently available:
DIRECTIONS
Add the butter, onions, shallots, and garlic to a heavy bottomed pot. Begin to sauté on low heat.
Allow the onions to cook undisturbed for as long as possible without burning and sticking to the pan. In other words stir infrequently, but keep an eye on them! I told you, patience is crucial. Add more butter or a little water if it seems like they’re sticking often. Cook until they’re soft, translucent, and a rich brown color – about an hour.
Deglaze the onions with white wine. Allow the wine to cook off.
Preheat the oven to 450 degrees F.
Add the beef stock and tied bouquet of thyme. Turn up the heat to bring to a boil. Then allow the soup to simmer and reduce to thicken. Season to taste with salt and black pepper. Note** At this point the soup could be brought to room temperature and refrigerated for a day or two before served.
Ladle the soup into the ramekins arranged on a baking sheet. Fill them up almost to the top! This will ensure literal overthetop bubbly, cheesy meltiness.
Add the baguette slice on top and cover with grated cheese.
Bake for about 10 minutes, or until the cheese is lightly browned and bubbling.