Classic French Onion Soup

French Onion soup is a favorite of mine, rich, beefy and oh so delicious.  It is not difficult at all to make at home, but it does take a little more time than I want to put out on a weeknight. Those onions have got to be slowly carmelized to bring out all of the richness and sweetness that they have locked inside. It is totally worth it though and the first time that you make it, you will feel so accomplished that you will be ready to face any cooking challenge.
The trick to a great French onion soup is starting with a really good, rich, beefy stock. I have made wonderful stock from the left over bones and drippings from prime rib, but the leftovers from any nice cut of beef will work. Store bought stock can be used succesfully if you do not happen to have any homemade stock lurking in your freezer. The next major element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. This browning, or caramelizing, brings out the sweetness in them, and will have your mouth watering before the broth and onions even meet.




This soup is beefy, rich and has a fantastic onion flavor.
Ingredients:

2 large sliced sweet onions, about 3 Tbl
Olive oil
1/4 tsp sugar
1 clove garlic, minced

1/4 cup chopped fresh thyme, or a tablespoon of dried
4 cups beef broth, (Chicken stock can be used, but it is just not the same)
1/2 cup of dry vermouth or dry white wine (and a nice glass of wine for the cook doesn't hurt either)

4 slices dense crusty bread, cut 1 inch thick
3/4 cup shredded Gruyère cheese, with a little parmesan added if you like (do not use mozzarella, it is just not the same)

Directions:

1. In a heavy bottomed pot add oil over medium heat… Add sliced onions and cook for two minutes stirring constantly. Reduce heat to low, cover and cook for 30 minutes. (You need a tight fitting lid.)

Be sure to check often to make sure they do not burn. Stir as needed.

2. Take off lid, sprinkle sugar in to help with the carmelization and cook onion to a deep rich mahogany color. This is important. The onions must be carmelized and brown for them to acheive that intense rich flavor. Add garlic and sauté for 1 minute. Deglaze with with Vermouth or wine.


3.Add the stock, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.


4. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Carefully ladle the soup into the bowls or casserole dish.  Top with croûton, (I like to lightly toast mine first so that it is browned on both sides, it makes a more satisfying testure with the soup) and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Sprinkle a few fresh thyme leaves on top for a little color.

Serve immediately.

This is great served with a basic green salad and a glass of red wine.