French Onion Soup | At the Farmhouse Table

A classic French recipe made simply and with straight forward ingredients. The key here is the carmelization of the onions...you must be patient with this step or you will risk browning or burning, them which will lead to a bitter taste. I use homemade beef broth, made by simmering beef bones for a long time over low heat. However, store-bought works perfectly well, you may want to just adjust any salt use down. I omit the scalding hazard of broiling the whole dish once assembled, by making the cheese topped toast separately and adding it to piping hot soup in a bowl.

Serves 6

Ingredients:

2 lbs yellow onions, thinly sliced - I use a mandolin

2 tbsps olive oil

3 tbsps butter

1 tsp sugar

1/4 cup all purpous flour

6 cups beef stock

2/3 cup dry white wine or vermouth (I like a Sauvignon Blanc)

2 bay leaves

1 tsp thyme leaves

salt and pepper to taste

300g of Swiss or Emmental cheese, grated

12 slices french baguette bread - about 1 inch thick

olive oil for drizzling

Directions:

Heat a heavy, stock pot over medium-high ( 6 out of 10) heat then add the olive oil and butter when the pot is hot.
Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.
Cover the stock pot and cook for about 30 minutes, stirring occasionally and ensuring they aren’t burning. Onions should be translucent.
Remove lid and reduce heat to medium-low (5 out of 10) contining to stir occasionally to reduce liquid .
Add the sugar and a pinch of salt. Reduce heat further (4 outof 10) Continue cooking and stirring frequently until onions are thoroughly caramelized (refer to picture).
Increase heat to medium and stir in 3 Tbsp flour. Cook for 2-3 minutes stirring so as not to let it burn.
Stir in wine to deglaze, scraping up any bits off the bottom.
Add the stock, thyme and bay leaves, stir to incorporate.
Bring to a boil, then reduce heat and simmer for about 30 minutes, uncovered. Taste and adjust seasoning as desired. Remove bay leaves
Place your oven rack in the second from top position. Drizzle both sides of the french bread slices with olive oil. Place on a baking sheet. Broil, to toast the bread on both sides, in the oven: watch it carefully.
When the second side is nearly toasted, sprinkle grated cheese on the bread (reserve a bit of cheese for the end). Place back in the oven until cheese is bubbly and browned to your liking.
Ladle soup into bowl and top with the cheesy toasted bread. Sprinkle a little more cheese around toasts, if desired.