French Onion Soup

Recipe Date: December 20, 2020

Prep Time: 20 Minutes

Cook Time: 80 Minutes

Difficulty: Medium

Measurements: Imperial (US)

Ingredients

6 large red or yellow onions (about 3 pounds)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
2 cloves garlic, minced
1 cup Beaver Creek Vineyards Fumé Blanc
8 cups beef stock or vegetable stock
2 bay leaves
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Salt to taste
1 1/2 cups grated Gruyere cheese
Sprinkling grated Parmesan cheese
8 slices (1 inch thick) French bread or baguette

Directions

Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.
In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.
Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it’s close to serving time and bake until the cheese is bubbly and lightly browned.
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

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