French Onion Soup Gratinée

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

For the soup:

• 1 whole yellow onion
• 4 quarts (3.8 L) light beef stock
• 4 sprigs thyme
• 3-4 bay leaves
• 3 pounds (1.35 kg) onions, sliced thin
• 2 ounces (60 g) butter
• 2 tablespoons (30 ml) sherry vinegar
• Salt and pepper

For the gratinée:

• ½ baguette, sliced into rounds, hard toasted
• 1 ¼ pounds (567 g) gruyere cheese, large grated

Method:

Slice the onion in half and char the cut side of both sides of the onion on the open flame of a gas burner, a grill, or under a broiler until very dark to create a bruléed onion.

Heat beef stock in a large pot over medium-high heat.

Add the bruléed onion, thyme, and bay leaf, and bring to a boil.

Reduce heat and simmer for 30 minutes.

Strain the reduced stock.

Melt butter in a large, deep skillet over medium-high heat.

Add the onions to the butter and sauté for 2 minutes.

Cover the pan, reduce heat to medium-low heat and cook for 15 minutes.

Take the lid off and turn the heat up slightly to medium-high.

Add salt to the onions and stir every few of minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.

Add the caramelized onions to the reduced stock.

Add pepper and simmer for about 10 minutes.

Finish onion soup mix with sherry vinegar.

For the gratinée:

Preheat the oven to broil.

Ladle soup into each bowl.

Top the soup with baguette rounds in each bowl.

Cover the baguette rounds with 5 ounces (142 g) of gruyere cheese per soup.

Broil for 5 minutes or until cheese is browned and crusted. Serve hot.