French Onion Soup
FEBRUARY 19, 2023
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A classic dish made with caramelized onions, your favorite broth and gooey cheese to achieve the ultimate cheese pull. It is a global (and Peko) favourite you can make in the comfort of your own home!
- 2 tablespoons salted butter
- 3-4 large onions (about 3 lbs. total), peeled and sliced
- 1 clove garlic, peeled and minced
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 baguette, sliced into ¾-inch thick rounds
- 8 ounces Swiss or Gruyere cheese, shredded
- Melt the butter in a large soup pot over medium heat. Add the onions and saute for 20 minutes, stirring frequently. Add the garlic and saute 10 minutes more.
- Add the thyme and 1 cup of the beef broth. Deglaze the pan, stirring to loosen the cooked pieces on the bottom.
- Add the remaining beef broth, Worcestershire sauce and bay leaf. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes. Stir in balsamic vinegar and season with salt and pepper, to taste. Discard bay leaf.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees F. While the soup is simmering, arrange the bread slices on a baking sheet and toast in the oven just until barely browned (about 5 minutes). Remove and set aside.
- Switch the oven to the broiler. Place oven-safe soup bowls on a rimmed baking sheet. Ladle soup into the bowls. Top each bowl with 2 slices of toast and sprinkle with about ¼ cup of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on the broiler so that the bread and cheese don’t burn.