Onions
Soupe à l'Onion - French Onion Soup
From Forks Knives & Spades
4 servings
5 very large yellow onions
2 small yellow onions
6 T butter, divided
4 cups low-sodium beef broth
Several sprigs of fresh thyme
2-3 bay leaves
2 tsp salt
1 baguette (best you can find)
3-1/2 oz. Gruyère cheese, shredded fine
Salt (preferably fleur de sel) for garnish
Peel and thinly slice the large onions. Melt 4 tablespoons of butter in a Dutch oven over medium-low heat. Add the sliced onions and stir to coat. Don't be worried if the onions fill the entire Dutch oven. Place lid on top and cook, tossing occasionally, until softened. This process may take an hour or more.
Once you see that the onions are well softened, remove the lid and continue to cook, tossing occasionally. If you see there is too much liquid in the bottom of the pot, carefully spoon it out and reserve. Continue to cook until onions are deep golden brown in color, a total of 2 hours or more.
Pre-heat oven to 400.
Add any reserved onion juices, the beef stock, thyme (entire sprigs), bay leaves, and 2 tsp salt and bring to a boil. Simmer for 10 minutes.
Meanwhile, peel the smaller onions. Slice the ends off. Slice 1/2" thick slices, keeping rings all together. Melt remaining 2 tablespoons of butter in skillet over medium-high heat. Add onion slabs and cook until starting to caramelize, flipping carefully with a spatula.
Ladle soup into ramekins or individual bowls, avoiding the bay leaves and thyme stalks.
Slice baguette on bias (diagonally crosswise). Float baguette slices on top of soup. Sprinkle with grated cheese. Bake until the cheese is melted and bread is toasted. Serve with onion tops perched on toasts.
