Inspired by Julia Child’s recipe, this is a comforting go-to for many in my family. I use my own homemade stock, but you can certainly use store-bought and season to your taste.
6 cups thinly sliced Onions - You can use any type of onions. I like a combination of red and yellow.
3 Tbl butter
1 Tbl olive Oil
1 tsp salt - I use my own mixture of kosher salt and herbs
1 tsp thyme
Pinch of sugar to help the onions brown
3 Tbl flour
1 cup white wine
2 quarts chicken stock or beef stock (even a mixture works)
Salt & pepper to taste
Melt the butter and oil together. Add onions, salt, sugar, and thyme. Sautee until brown and caramelized. This could take an hour. Julia recommends the first 15 minutes covered and the rest uncovered. This helps the onions cook. It is important to keep the heat medium-low. If you find they are turning too brown, turn the heat down.
Sprinkle with flour once browned—Cook for about 2 minutes, stirring occasionally. Add the wine and cook for 5 minutes. Keep stirring.
In the last 10 minutes of the onions cooking, heat the stock. Once the wine is cooked, add the stock. Let simmer for 20 minutes.
You can certainly eat the soup as is, but here is how to create a French Onion Soup Gratinee.
Use oven-proof bowls or mugs.
Toast French bread rounds until crispy. Rub with garlic.
Place one round in the bottom of the bowl or mug. Fill with soup. Top with another toast round. Top with grated Swiss cheese. I’ve also used a Swiss and Fontina or Manchego and Mozzarella.
Drizzle with a bit of olive oil and place under the broiler to melt the cheese.
Let cool a bit before diving in.