Geoffrey's comforting French onion soup is topped with Gruyere cheese and serves as a hug in a bowl on a cold day.
Directions for: Geoffrey Zakarian's French Onion Soup
Ingredients
4 oz unsalted butter
6 cups thinly sliced Vidalia or Spanish onions
Kosher salt and freshly cracked black pepper
1 Tbsp all-purpose flour
cup dry sherry
5 cups beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese
2 cups croutons
Directions
1. In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
2. Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
3. Preheat the broiler to finish the soup.
4. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
5. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
See more: Cheese, Comfort Food, Herbs, Lunch, Main, Soup