Jeff made this delicious French Onion Soup recipe recently that I’ve had in my recipe file for YEARS. It was great although the onions burned the pan a little – any tips for not burning the onions despite the long cooking time? Thankfully the taste of the soup wasn’t impacted and it was delicious – thanks honey!! xo
French Onion Soup (Williams-Sonoma)
2 T. olive oil
4 large red onions, thinly sliced
1/4 t. sugar
4 leeks, thinly sliced
2 cloves garlic, minced
8 c. beef or chicken stock
1/2 c. dry white wine
1 bay leaf
1/2 t. minced fresh thyme
12 slices baguette
3/4 c. shredded Gruyere cheese
In a large non-aluminum sauce over medium-low heat, warm the oil. Add the onions and saute, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leegs and continue cooking, stirring frequently, until richly colored and caramelized, 30-45 minutes.
Add the garlic and saute for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with S&P. Discard the bay leaf.
To serve, preheat the broiler. Ladle the soup into individual soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with cheese. Slide under broiler about six inches from the heating element. Broil until the cheese is bubbly and lightly browned, 3-4 minutes. Serve immediately.