Updated: Apr 27
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Soupe à l'oignon
Makes 6 servings
4 tablespoons (1/2 stick) butter
4 large yellow onions, about 2 1/2 pounds, sliced thin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon brown sugar
2 cloves garlic, chopped
1/3 cup port wine
2 tablespoons all-purpose flour
7 cups beef broth
French baguette, cut in 1" cubes
3 cups (9 ounces) Gruyère cheese, shredded
2 tablespoons minced parsley
In a large Dutch oven or heavy soup pot over medium heat melt butter, add onions. Cook 8 to 10 minutes stirring occasionally till softened.
Increase heat to medium-high, add sugar, salt, pepper, cook onions till caramelized, stirring frequently, 30 minutes. Stir in garlic, cook 5 minutes. Add port, cook 5 to 7 minutes. Add flour, stir till mixture thickens, about 2 minutes. Gradually add broth, simmer, stirring occasionally, 20 to 25 minutes till flavor satisfies.
Heat oven to 350°F. On a sheet pan bake baguette cubes till browned, about 7 minutes.
Fill six oven-proof bowls with 3 or 4 baguette cubes then fill each with soup. Top each bowl with 1/2 cup cheese from edge to edge. Turn on broiler and place bowls on sheet pan. Carefully place sheet pan on center oven rack for more control. Melt cheese till lightly browned.
Serve with a garnish of parsley.