A classic french onion soup recipe absolutely must have caramelized onions. But Finding one that gives you the how and why, is few and far to come. We're talkin proper homemade french onion soup with all of it's caramelized onion goodness and lots of good melted cheese on top. Can't go wrong there.
3 tablespoons (42g) unsalted butter
1 tablespoon (14g) extra virgin olive oil
3.5 lb (1.5kg) sweet onions/Vidalia onions (about 5-6 large) salt to taste
2 tablespoons (30ml) bourbon
11/4 cup (295ml) white wine
1.5 quarts (1.4 liters) good beef stock
1 bunch thyme
3 tablespoons (44ml) dry sherry *optional*
Gruyere cheese, grated
Gouda cheese, grated
2 tablespoons (28g) unsalted butter
2 oz gruyere
2 oz gouda baguette slices or bread slices
Slice onions thinly.
Add butter and olive oil to a 6-8 qt pot. Heat until it begins to boil.
Add the onions and disperse the salt. Heat over medium heat, stirring occasionally, for 45 minutes.
Deglaze with bourbon and white wine. Bring up to a boil and reduce to about 70 percent of total volume.
Add beef stock and a bundle of thyme. Simmer for 20-30 minutes.
Finish with sherry, simmer for 1-2 minutes, remove from heat and add butter until melted and emulsified. Season to taste with salt and pepper.
Grate gruyere and guoda cheese. Toss together.
With oven-safe bowl:
Brush ½ in slices of baguette bread with olive oil at 425 F or 218 C
Ladle soup into oven-safe bowls
Leave a quarter in of space, place under high broiler 2-3 min.
Without oven-safe bowl:
Melt cheese and bread in the oven – serve on the side (2nd option)