French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 3 pounds sweet onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 8 cups beef stock
- 1 baguette, cut into ½ inch slices
- 2 tablespoons olive oil
- Pinch of saffron (optional)
- 8 ounces Gruyère cheese, shredded
Instructions
- Melt the butter in a large Dutch oven over medium heat.
- Add the onions and cook, stirring occasionally, for 40 to 50 minutes until deeply caramelized.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the wine, scraping up any browned bits from the bottom of the pot. Simmer until nearly evaporated.
- Add the beef stock and bring to a gentle simmer. Cook for 30 minutes and season with salt and pepper.
- Meanwhile, preheat the oven to 375°F.
- Toss the baguette slices with the olive oil and saffron, if using. Arrange on a baking sheet and bake until crisp and lightly golden, about 10 minutes.
- Ladle the soup into oven-safe bowls. Top each with croutons and Gruyère cheese.
- Broil for 3 to 5 minutes, or until the cheese is melted and bubbling.
Notes
- Serves 6 to 8.
- Deep caramelization is the key to rich flavor, so don’t rush the onions.
- Swiss cheese or provolone can be substituted for Gruyère.
