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Big French Onion Soup
Make a big batch of hearty and warm French onion soup thanks to this easy recipe. Garnished with toasted country bread and cheese, this soup is so great for those cold winter nights.
YIELDS
4
Ingredients
- 3 tablespoons unsalted butter, divided
- 5 medium yellow onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon maple syrup
- 3 cloves garlic, minced
- 1 1/2 teaspoons Herbes de Provence
- 1 fresh bay leaf, optional
- 2 tablespoons brandy
- 1 tablespoon balsamic vinegar
- 1 cup (250 ml) dry white wine
- 4 cups (1 litre) beef or mushroom broth
- 4 (1-inch thick) slices country bread
- 1 to 1 1/2 cups (115—175 g) grated Comté or Gruyere cheese
Directions
- In a large saucepan over medium-low heat, melt two tablespoons of butter, add onions, and season with salt and pepper. Stir the onions and allow them to cook, stirring frequently, until softened and starting to brown slightly, about 15 minutes. Turn the heat to medium, add the remaining tablespoon of butter and maple syrup, and allow the onions to cook and caramelize for ten more minutes, stirring frequently.
- Turn the heat down to low, add garlic and herbs, cook for 30 seconds, and carefully deglaze the pan with the brandy and balsamic vinegar, stirring very well and scraping the bottom of the pan to incorporate any of the golden bits that have developed.
- Add in the wine and simmer until reduced by half, then stir in the beef broth and bring the mixture back to a simmer. Cover the pot and allow it to cook for 25 to 30 minutes to allow the flavours to meld.
- Meanwhile, toast the bread and cut it into approximately one-inch cubes.
- Season the soup with more salt and pepper to taste, then transfer it into an eight- or nine-inch square baking dish. Scatter the toast cubes over top, followed by the cheese.
- Arrange your oven rack to the middle position and turn your broiler on high. Broil the soup until the cheese has melted and is lightly golden brown, about three to five minutes, and keep your eye on it to ensure it doesn’t burn.
- Allow to cool slightly before serving. Enjoy!
