French Onion Soup
French onion soup has long been a beloved choice of mine; we often indulge in it at our local eatery. However, crafting it at home is just as simple and results in a much lighter version.
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Ingredients
- 2 pounds yellow onions
- 2 tbsp unsalted butter
- 1 ounce dry sherry
- 1 ounce Cognac or brandy
- 2 ounces white wine
- 9 cups beef broth
- kosher salt and freshly ground pepper
- 6 slices toasted Italian bread (6 ounces)
- 6 slices reduced-fat Swiss
- 2 tbsp flour
- 1 bay leaf
- 1/2 tsp dried thyme
Instructions
- 1
In a Dutch oven or a sizable pot, melt the butter and sauté the onions over medium heat until they become tender and take on a golden hue, which should take around 20 to 30 minutes. Stir frequently to ensure even cooking. If the onions appear to be drying out, add a splash of water. The goal is to achieve a caramelized texture without browning them too much.
- 2
Incorporate the flour into the onion mixture, stirring thoroughly and cooking for an additional 2-3 minutes.
- 3
Introduce the thyme, bay leaf, sherry, wine, and brandy to the pot, allowing the mixture to simmer uncovered for another 10 minutes.
- 4
Pour in the beef broth and season with salt and pepper according to your preference, then lower the heat.
- 5
Cover the pot and let it simmer gently for approximately 20 minutes.
- 6
Discard the bay leaf and portion out 1-1/2 cups of soup into six oven-safe bowls.
- 7
Arrange the bowls on a baking tray.
- 8
Place the toasted bread rounds into each bowl and generously sprinkle cheese over the bread.
- 9
Broil for 2 to 3 minutes, or until the cheese has melted and is bubbly.