French Onion Soup

Name: French Onion Soup
Cook time: 1 hr 40 mins
Yield: 4-6 servings
Ingredients: 4 tbsp unsalted butter; 1 tbsp vegetable oil; 5 medium-sized sweet onions (about 3 pounds), thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp sugar; 1 cups dry white wine; 2 tbsp flour; 6 cups beef broth; 1 tsp Worcestershire sauce; 1/2 tsp dried thyme; 2 bay leaves; 1 baguette, cut into 1/2 inch slices; 1 tbsp dry sherry; 8 oz Gruyére cheese, grated (about 2 cups); 1/2 cups grated Parmigiano Reggiano

Mains

Classic French Onion Soup is classic cold-weather cuisine for a reason. Nutty, rich, and perfect for chilly nights.

Servings: 4-6

Time: 1 hr 40 mins

Ingredients

4 tbsp unsalted butter
1 tbsp vegetable oil
5 medium-sized sweet onions (about 3 pounds), thinly sliced
3/4 tsp salt
1/2 tsp black pepper
3/4 tsp sugar
1 cup dry white wine
2 tbsp flour
6 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp dried thyme
2 bay leaves
1 baguette, cut into 1/2 inch slices
1 tbsp dry sherry
8 oz Gruyére cheese, grated (about 2 cups)
1/2 cups grated Parmigiano Reggiano

Process

In a large Dutch oven or pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir only occasionally until onions brown, then stir more frequently, scraping brown bits from the bottom. Reduce heat if onions are cooking too quickly.
Add wine; raise the heat to high. Stir and scrape brown bits until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
Add the flour and cook, stirring constantly, for one minute.
Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for about 30 minutes.
While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position.
Put baguette slices on a single layer on baking sheet and bake until bread is golden, about 10 mins. Set aside.
When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary.
Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks. Top each crock with 1 or 2 baguette slices, and sprinkle evenly with Gruyère and then Parmigiano Reggiano. Broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool before serving.

Show us what you made!

Tag us on social and use #YokesFreshMarket to show off your skills.

Share to Pinterest

Recent Favorites

Summer Butter Beans

Mains, Sides, Breakfast

Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .

Sgroppino

Drinks

This three-ingredient cocktail doubles as a fresh dessert, palate cleanser, and digestive aid to loosen the stomach after eating—hence its name, said to come from the Venetian word for “untie.” Our spin features lemon sorbet, homemade limoncello, and prosecco.

Crispy Rice Salad

Mains, Sides

In the mood for a cold entree but bored with the usual torn lettuce? Try our Crispy Rice Salad, featuring cucumber and edamame, topped with rice fried to the perfect crunch (tip: use leftover rice that’s been sitting in the fridge!), and the peanut sauce you will make again and again.

see more recipes