The French Onion Soup| La Soupe à l'Oignon

The Ingredients | “Les Ingrédients.”

4 to 6 large onions or 3 pounds of sweet yellow onions

57g or ¼ cup Butter

5 cups Beef broth

2Tbs all-purpose flour

1 tsp Salt

1 tsp Pepper

1 cup Sweet White wine

2 Tbs Brandy

Four cloves of fresh Garlic, minced 

1 sprig of thyme 

2 Bay leaves

French bread

2 Cups Castello vintage Harvarti  cheese

Step 1: Cut your onion into thin rings, not too thin, where they will not hold form, and not too thick, where they will not caramelize.

Step 2: Mince four cloves of fresh garlic.

Step 3: Melt eight tablespoons (113 g) of butter over medium heat. You can brown your butter if you decide.

Step 4: Add your onions and add 1/4 teaspoon salt, mix gently, cover, and cook for roughly 7 to 8 minutes.

Step 5: Once the onions have softened, stir every few minutes for one hour, until they reach a beautiful, dark golden brown hue.

“Don’t sacrifice flavor for time” means that even after an hour, if your onions are not a dark golden color, continue cooking until they reach that color. Otherwise, you will be lacking flavor.”

Step 6: After an hour, when your onions are a deep, dark golden brown, you will add your four cloves, minced garlic, and two tablespoons of all-purpose flour to give a consistent mix.

Step 7: Slowly add one cup of a sweet wine, perhaps a Moscato, followed by 5 cups of room-temperature beef stock, one sprig of thyme, two Bay leaves, and half a teaspoon of black pepper.

Step 8: Add three tablespoons of brandy and let it simmer for 20 minutes.

Step 9: Collect your heat-safe serving dishes and fill them with the onion soup. Grate the castello vintage Havarti Cheese to the desired amount. Feel free to cover the serving dish completely or leave spaces. 

Step 10: Place the oven on high broil. Cook your soups for 2 to 4 minutes, or until they begin to boil and the cheese lightly browns. Remove from oven, allow to cool for about two or three minutes, and serve and Enjoy.