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.