Soup à l’Oignon

Soup à l’oignon or as we Americans call it French Onion Soup is simple to make and wonderfully satisfying for a late night supper. Be sure to not rush the process. The onions need to cook low and slow for carmelization to occur.

Ingredients

• 1 Tbsp butter (not reduced fat)
• 2 Tbsp olive oil
• 4 large onions (I use white onions, Vidalia when I can find them, and sometimes red onions.)
• 3 garlic cloves, finely chopped (more to taste if you want)
• ½ tsp dried thyme
• 2 Tbsp flour
• ½ cup dry white wine
• 8 cups of beef broth
• Thick slices of baguette toasted (one for each bowl, recipe serves 6-8)
• 1 clove garlic
• 12 ounces grated Swiss cheese (my favorite is Gruyere)

Directions

In your Dutch oven (or similar large heavy sauce pan) heat butter and oil over medium heat. Separate onion rings and add to pan. Cook slowly for 8-12 minutes. You want to soften and sweat the onions til they just barely begin to brown – don’t rush this process. Add chopped garlic and thyme and continue cooking for another 30 minutes until onions are golden brown. Stir frequently to keep onions from getting too brown.

Dust onions with the flour and stir thoroughly. Add wine and broth, stirring continually, and bring to a boil. The mixture will most likely “foam”, so skim this off as it forms. Reduce heat and simmer for 45 minutes.

Rub each piece of toasted baguette with the garlic clove. Fill oven proof bowls with soup, top with baguette and sprinkle with cheese. Place under broiler (about 6-8 inches from element) and broil until cheese is bubbly.

Bon Appetit!

Think about pairing this soup à l’oignon with a slice of tarte tatin topped with vanilla ice cream  or sweetened whipped cream (chantilly cream) for dessert. Oh so good!