French Onion Soup

Prep Time: 25 mins | Cook Time: 1 ½ hours | Course: Dinner | Servings: 6

Deep rich french onion soup with a cheesy gruyere crouton. Inspired by Deb at the Smitten Kitchen https://smittenkitchen.com/2011/04/french-onion-soup/ 

6 cups sweet onions, sliced

3 Tbsp butter

1 Tbsp olive oil

1 tsp salt

¼ tsp sugar (this aids in the browning of the onions)

3 Tbsp flour

2 quarts beef broth

½ cup white wine

Freshly ground black pepper

3 Tbsp brandy or cognac, optional

Cheese Crouton:

¼ cup grated raw onion

6 slices raclette cheese ( provolone is also good)

1 ½ cups gruyere cheese, grated (or mix in some parmesan as well)

1 Tbsp butter

6 slices sourdough or french batard bread

In a dutch oven or 5-quart saucepan, stir the onions, butter and olive oil together over medium-low heat to melt the butter. Reduce the heat to low and let them brown a bit for 15 minutes, they need no stirring during this time. After 15 minutes add in the salt and sugar and stir occasionally, allowing them to continue to brown for another 30-40 minutes. This is where that deep rich broth flavor comes from. After the onions are fully caramelized, sprinkle with the flour and stir, cooking for about 3 minutes, add in the wine and stir. Add in the broth, pepper and cognac, if using.

Preheat oven to 325*. Ladle soup between 6 crocks or oven-safe bowls and place on a baking sheet. Butter the bread and place a slice on top of the soup. Sprinkle with the grated raw onion, sliced raclette cheese, and a generous topping of gruyere, about ¼ cup each. Place the baking sheet in the oven and bake for 15-20 minutes, finishing browning the top under a broiler for a couple of minutes.