French Onion Soup

Put effort into caramelising the onions, plus use the best available beef broth to get the best out of this recipe. 

วิธีทำอาหาร

Directions

• Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
• Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
• Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
• The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 15 minutes or so.
• As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to 'clean' the bottom of the pot. Repeat as needed throughout the cooking process.
• During the last 15 minutes, add any remaining wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are richly brown and sweet.
• Add the beef broth, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
• While the soup simmers, preheat the oven to 350 degrees.
• Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
• Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
• Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
• Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!