Paris-Brest
This soup requires patience while caramelizing the onions. The process is slow about 2 hours, but the end result will be well worth the effort. Make sure you use broiler-safe bowls for this dish.
French Onion Soup
2015-04-05 19:08:03
Serves 6
Time and patience will coax every bit of the caramelized flavor and color from the onions.
Nutrition Facts
Serving Size
545g
Servings
6
Amount Per Serving
Calories 360
Calories from Fat 183
% Daily Value *
Total Fat 21g
32%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 65mg
22%
Sodium 612mg
26%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 5g
Protein 18g
Vitamin A
12%
Vitamin C
13%
Calcium
51%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 tablespoons unsalted butter
- 5 medium yellow onions (about 3 lbs.) halved and sliced thin
- Salt
- 4 3/4 cups water, plus extra as needed
- 4 cups chicken broth
- 8 sprigs fresh thyme, tied together with kitchen twine
- 1 bay leaf
- 1 cup dry white wine
- Black pepper
- 1 baguette, sliced on the bias into 3/4-inch-thick slices
- About 2 tablespoons Cognac or other brandy
- 2 1/2 cups Gruyere shredded
Instructions
- Melt butter in a large Dutch oven over medium heat. Stir in the onions and 1 teaspoon salt, cover, and cook until the onions are wet and slightly wilted, about 10 minutes. Uncover and continue to cook, stirring occasionally, until the liquid cooks off and the onions are translucent, about 20 minutes.
- Reduce the heat to low and continue to cook the onions, frequently scraping up any browned bits on the bottom of the pot, until deep brown and very soft, 40 to 60 minutes.
- Continue to cook the onions, stirring every 5 minutes, until a dark crust covers the bottom of the pan, about 10 minutes. Stir in 1/4 cup of water, scrape up the crust, and continue to cook until another dark crust forms, 2 to 3 minutes; repeat this process 2 more times.
- Stir in the chicken broth, remaining 4 cups water, thyme, and bay leaf, scraping up any final bits of the browned crust. Bring to a simmer and cook for 10 minutes. Remove and discard the thyme and bay leaf. Off the heat, stir in the white wine and season with salt and pepper to taste.
- Meanwhile, adjust an oven rack to the middle position and heat the oven to 325 degrees. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and very lightly colored at the edges, about 10 minutes; set aside.
- To serve: Adjust an oven rack 6 inches from the broiler element and heat the broiler. Set individual broiler-safe bowls or crocks on a baking sheet and fill each with about 1 3/4 cups of soup. Pour about 1 teaspoon Cognac (use more or less according to your taste) into each bowl. Top each bowl with 2 baguette slices and sprinkle evenly with the Gruyere. Broil until well browned and bubbly, 5 to 10 minutes. Cool 5 minutes before serving.
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