Prep 20 mins
Cook 1 hr
Years ago I fell in love with the French onion soup at a Marriott Hotel in Santa Clara, CA. This is the first time, in over 15 years, that I've tasted a truly reasonable facsimile of it with a little tweaking. No surprise that it comes from a French cookbook. It has the nicest, most savory flavor. (NOTE: Prep and cook times are rough guesses.)
- 2 tablespoons butter
- 1 teaspoon olive oil
- 3⁄4 lb peeled halved and sliced yellow onion
- thick slices baguette, as required to form a single layer in each soup bowl
- 1 pinch sugar
- 3 cups beef stock
- 1 pinch dried thyme (optional)
- 1⁄2 cup dry white vermouth or 1⁄2 cup dry white wine
- salt & freshly ground black pepper, to taste
- 1⁄8 lb coarsely grated gruyere
- 1⁄8 lb coarsely grated ementhaller swiss cheese
- Preheat oven to 450 °F.
- Melt half the butter and oil in a sauce pan over low heat.
- Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
- Butter the bread slices with the remaining butter and bake until toasted.
- Remove and set aside.
- Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
- Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
- Reduce heat and simmer for 30 minutes.
- Adjust seasoning.
- Divide the bread slices among the serving bowls in a single layer.
- Gently divide the soup among the bowls.
- Combine the cheeses and sprinkle half over each bowl.
- Melt and brown the cheese under a broiler.