French Onion Soup

Name: French Onion Soup
Total time: 105 min
Yield: 4
Ingredients: 1.2 kg onions, thinly sliced; 80 g butter; 1 tsp sugar; 120 ml dry white wine; 1.5 L beef stock; 2 sprigs thyme; 4 slices baguette, toasted; 200 g Gruyère, grated

An hour of onions, then bread and molten cheese.

Total: 105 min
Active: 30 min
Serves: 4
Cuisine: french

Servings4

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Ingredients

Steps

Cook the onions in the butter with the sugar and salt over medium-low heat for 45–60 minutes, stirring often, until they are jammy and deep brown.
Deglaze with the wine and scrape up everything stuck to the pot.
Add the stock and thyme and simmer 20 minutes, then season.
Ladle into oven-safe bowls, float a toast on each, and bury it in Gruyère.
Broil until the cheese blisters and runs down the sides.

Rushing the onions on high heat gives you burnt, not sweet.