THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

French onion soup

Email|Print| Text size +
December 26, 2007

Serves 8

4 tablespoons ( 1/2 stick) unsalted butter
3 pounds (about 9 large) yellow onions, thinly sliced
Salt and pepper, to taste
1 baguette, sliced into thick rounds
1 teaspoon sugar
2 quarts beef stock (see right)
2 cups dry white wine
2 cups (about 1 pound) grated Gruyere cheese

1. Set the oven at 375 degrees.

2. In a large, heavy-based soup pot, melt the butter over medium heat. Stir in the onions, salt, and pepper. Cover and cook, stirring occasionally, for 15 minutes or until the onions soften and release their juices.

3. Meanwhile, arrange the sliced baguette on a baking sheet. Toast for 10 minutes or until browned. Turn the oven off.

4. Increase the heat under the onions to medium-high. Add the sugar and cook, stirring often, for 10 to 15 minutes or until the onions brown.

5. Add 2 cups of the stock and stir, scraping the browned bits from the bottom of the pan. Add the remaining stock and the wine. Bring to a boil. Lower the heat and simmer for 40 minutes. Taste for seasoning and add more salt and pepper, if you like.

6. Set the oven at 400 degrees. Ladle the soup into 8 large heatproof bowls. Add a slice or two of baguette to each one. Sprinkle with the cheese. Set the bowls on 2 large rimmed baking sheets and return to the oven. Bake for 10 minutes or until the cheese melts and browns. - Leigh Belanger

more stories like this

  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
 
  • Share on DiggShare on Digg
  • Tag with Del.icio.us Save this article
  • powered by Del.icio.us
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: Boston.com does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.