French Onion Soup

By Bob Lipinski

French onion soup started as simple onion broths and became the rich, cheesy bistro dish enjoyed today. It gained popularity in 18th-century Paris among night workers at Les Halles and evolved into a French staple, with its cheese-topped version solidifying in the 19th century.

Ingredients:

• 3 tablespoons unsalted butter
• 5 to 6 yellow onions (3 pounds), peeled and thinly sliced with knife or food-processor
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 6 cups beef stock (we use Kitchen Basics)
• 1 cup dry white wine (or dry white vermouth)
• ½ teaspoon thyme
• 1 tablespoon all-purpose flour
• ½ loaf French bread/baguette, cut crosswise into 1-inch-thick slices and lightly toasted
• 1 cup grated Gruyère, Jarlsberg, or Emmentaler cheese (or cheese of your choice)

Directions:

Melt the butter in a Dutch oven or 12-quart saucepan over medium heat. When the butter is melted, add the sliced onions and ¼ teaspoon of salt, and stir to coat. Cover the pan and let the onions soften for 5 minutes.

Remove lid and let onions caramelize until golden brown, stirring occasionally. Keep an eye on the pan and adjust the heat if onions are browning too quickly. The caramelization process will (and should) take 45 to 60 minutes.

Meanwhile, warm the broth in a microwave or medium saucepan over low heat.

Once the onions are caramelized, add the wine, and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the flour and thyme and stir to coat. Cook for 1 minute, until the thyme is fragrant.

Gradually add the warmed broth, ¼ teaspoon of salt, and black pepper, then bring to a simmer. Simmer, uncovered, for 10 minutes, until the soup thickens slightly. (May be prepared in advance to this point. May refrigerate up to two days or freeze for two months.)

Preheat oven to 375°F. Ladle soup into 4 ovenproof soup bowls. To each bowl, add a slice of bread, then cover with ¼ cup grated cheese. Place soup bowls on a baking sheet and bake in the oven until cheese is melted and bubbly… about 10 minutes. Serve immediately.

Serves: 4

Bob’s Wine Recommendations:

Reds: Côtes du Rhône, Pinot Noir

Whites: Chardonnay, Gewürztraminer: Other… Madeira Verdelho

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com