In the same way we fondly think of chicken noodle, we remember French onion soup as a classic way to stay warm during the cold winter months. The gratin and thick cheesy layers makes this soup unique from others, and is made even tastier when garnished with green onions and crispy onions. This meal is best enjoyed with a dark and rich beer.
Recipe Courtesy of Petite 4 | @eatatpetite4
Ingredients
- 6 to 8 large yellow onions, peeled and julienned, medium thickness
- 8 ounces butter
- 2 tablespoon chopped fresh thyme
- 2 cups veal stock or demi glace
- ½ cup (beef paste, available in specialty grocery stores)
- Water to cover
- 2 cups sherry wine
- Parmesan rind (1 good-sized chunk)
- salt and pepper to taste
- rustic thick sliced and toasted crostini
- sliced gruyere, sliced raclette, or provolone
Instructions
In a large pot over medium heat, melt butter and add the onions. Cook until soft and reduced by ⅓ in size. Be careful not to overcook or caramelize onions all the way as they will disintegrate. Deglaze with 1 cup sherry before adding beef paste and demiglace or veal stock. Put enough water to cover onions by at least 2 inches. Add thyme and rind. Bring to a boil, turn down and simmer and cook for another 20 minutes. Season with salt and pepper and add the last cup of sherry. Cool before refrigerating. Best to sit for one day.
Gratin and Assembly
Heat soup. Be sure to fill your soup bowl all the way to the rim and drop in the bread. This will create a surface so your cheese does not sink to the bottom. Drape 2 to 3 pieces of sliced gruyere over the surface and over the bowl. Place raclette slice or 2 pieces provolone on top. Place under broiler in oven until cheese browns.
