This recipe sounds so good. I am already a huge fan of French Onion Soup- I think I just love the cheese, especially when its crispy on the sides! Is it wrong that I kind of wish that the weather cooled down so that I could make this soup?
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 1/2 lbs yellow onions
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon all purpose flour
- 4 cups beef stock
- 12 oz beer or wine of your choice
- cubed bread, toasted
- 1/2 lb shredded Gruyere cheese
- minced fresh thyme for garnish
The Tiny Table gives this tip about beer choice. “What kind of beer should you use? I recommend darker ales and stouts. Smithwick’s is a good choice and you can’t deny Guinness is awesome for cooking. You can use any good Scottish ale or a nice stout. Porters and brown ales are a good choice too. I don’t like using IPAs because their hoppiness leaves the soup a little too bitter.”
- In a large soup pot with a lid, melt the butter and olive oil over medium-low heat. While the butter and olive oil melt, slice the onions with a mandoline or use sharp knife so your onions are as thin as possible.
- Add the onions to the butter and olive oil and stir to coat. Cover and let cook for 15 minutes. Stir the onions and cover again for 15 minutes.
- Remove the lid and add the sugar and salt and raise the heat to medium-high. Continue cooking, stirring more frequently.
- Once the onions are a deep brown color and start sticking to the pot, reduce the heat to medium low. Sprinkle in the flour and cook 2-3 minutes.
- Add 1 cup of beef stock to deglaze the pot, scraping up the onions and brown bits stuck to the pot.
- Stir in the remaining stock, add in the alcohol and turn the heat to low.
- Cover the pot again and let the soup simmer for at least 30 minutes to combine the flavors.
- While the soup is simmering, heat the oven to 425 degrees.
- Cut the bread into cubes and spread out on a sheet pan covered with foil. Drizzle with olive oil and sprinkle with salt and pepper.
- Toast the cubes in the oven until golden about 5-8 minutes. Place the bread cubes in oven safe soup bowls.
- Ladle the soup onto the bread cubes and top with a generous amount of shredded cheese.
- Set onto a sheet pan covered in foil and bake for 10-12 minutes until the cheese is melted and browned to your liking. Let cool for 5 minutes, then enjoy!
Tamre from The Tiny Table offers a bunch of cooking tips to make sure this soup comes out just right. I encourage you to check out her blog for some other food inspirations. Check out The Tiny Table for a perspective from someone who is passionate about food, not just recipes.