Onion Soup (Soupe a l'Oignon)

France

“The weather is starting to cool, which means it is time for comfort food, and there is nothing more comforting than a good French onion soup. This French classic was originally a simple and hearty dish for peasants, but in the 1960’s, when French cuisine started to grow in popularity around the world, onion soup became one of its most famous representatives. I made this recipe again just a few days ago, and it was delicious as always; I hope you enjoy it too.”

— Alex LeGore - ActivSport Travel Trip Leader (and Director of Sales)

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Serves 4-6

Ingredients

• 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced

• 4 tablespoons butter

• Salt (to taste)

• 4 cloves garlic, minced

• 8 cups beef stock

• 1/2 cup dry white wine

• 2 bay leaves

• 1 tablespoon (loose) of fresh thyme (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons brandy (optional)

• 8 slices French bread or baguette cut 1-inch thick

• 1 1/2 cups of grated Gruyere or Comte

• A sprinkling of Parmesan

Instructions

1. Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, melt the butter on medium heat. Add the onions and toss to coat with the butter.

   .Increase the heat to medium high. Sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add the garlic and sauté for an additional minute.

2. Deglaze the pot: Add the 1/2 cup of dry white wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

3. Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Season to taste with more salt and add freshly ground black pepper. Cook for about 20-30 minutes. Discard the bay leaves. Add brandy if using.

4. Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

   Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).

   Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

5. Broil: Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with the gruyere and parmesan cheese. Put into the broiler for 10 minutes or until the cheese bubbles and is slightly browned. CAUTION: the bowls will be extremely hot!!!

   Alternatively, you can sprinkle the cheese directly onto the bread once it is done toasting (return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned). Skip the broiling step and ladle soup into a bowl, then transfer one cheesy toast onto the top of each bowl of soup. Enjoy!!!