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Adobe Stock / Maria Lapina
Who doesn’t love a good French onion soup? Make it perfect at home with thinly sliced onions, melty cheese, and a glug of white wine.
As we nosh our way through winter, we occasionally forego a “real” dinner in lieu of a hearty soup and salad. Onion soup—all deep, dark, and cheesy—is one of our favorite. It’s also so satisfying we suspect the calorie count is astronomical. But don’t tell us. Ignorance is bliss.
It takes a while to cook, but after the initial stirring, you can let it simmer on its own. It’s best if you use a rich, homemade beef broth or the better brands that come in a carton rather than the overly salty, canned types. As for what to serve it with, a simple salad and a baguette make the perfect accompaniments. Planning a dinner party? Impress your guests with this crisp salad recipe, which features flavors like celery root and apple.
French Onion Soup
Makes 6 servings
Ingredients:
About 5 cups of thinly sliced yellow onions
2 cloves garlic, minced
3 Tbsp butter
1 Tbsp oil
1 tsp salt
¼ tsp sugar
3 Tbsp flour
½ cup dry white wine
2 qts of beef broth
½ lb Gruyere, grated
Baguette, cut in ¾ inch-thick slices, lightly toasted
Adobe Stock / Kolesnikovserg
Method:
Place the onions, butter and oil in a large, heavy-bottomed pot, cover and cook slowly for about 15 minutes.
Uncover the pot, stir in the salt and sugar (which helps the onions to brown) and continue to cook very slowly for about 30 to 40 minutes more, stirring often, until the onions are caramelized to a deep golden brown. Don’t skimp on this step!
Meanwhile, heat the beef broth in a separate pan.
Sprinkle the flour over the onions and stir for a couple of minutes. Add the wine and continue stirring for a few minutes more. Then pour in the warm beef broth and simmer for another 30 to 40 minutes. Add salt and pepper to taste.
Ladle the soup into individual ovenproof bowls, float a baguette slice or two on each and top with a generous layer of grated cheese. Put the bowls under the broiler or into a hot oven for about 10 minutes until the cheese is brown and bubbly.
Serve along with more baguette and a green salad.
Related: 5 New York Wines Perfect for Winter Sipping in the Hudson Valley