Anne Burrell's French Onion Soup
Filed under
Soups
Servings: 6
Caramelized onions take about an hour - low and slow, no shortcuts. They're very sweet, so the soup needs a fair amount of salt.
Ingredients
- Olive oil, extra-virgin
- 8 Onion, large, thinly sliced from stem to root
- Kosher salt
- 6 oz Sherry, dry
- 4 Bay leaf
- 1 bunch Thyme, bundle
- 2 qt Chicken stock
- 12 slice Baguette, thin
- 1/2 lb Gruyere cheese, grated
- 1/2 bunch Chives, chopped
Directions
- Coat a large deep pot with olive oil, add the onions, salt generously and bring to medium heat. Stir to coat, cover and sweat 15 to 20 minutes.
- When very soft and they've let off a lot of water, uncover and cook low and slow, about an hour, until very brown and much smaller.
- Add the sherry and reduce by half. Add the bay leaves, thyme and stock, bring to a boil and simmer at least 1 hour, adding water if it reduces too much. Taste and season; it should be thick and full-flavored.
- Toast or grill the baguette slices. Fill ovenproof crocks 3/4 full, float 2 toasts in each, top with Gruyere and broil until brown and bubbly. Top with chives.