French Onion Soup

100No. 37

An hour of stirring onions. There is no shortcut and everyone has tried.

⏱ 2 hr · easy · 🍽 serves 6

Ingredients

• 6 large onions, thinly sliced
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 cup dry sherry or white wine
• 8 cups beef stock
• 2 sprigs thyme
• 1 bay leaf
• 6 slices baguette
• 2 cups grated gruyere
• Kosher salt and black pepper

Steps

1. Melt the butter with the oil in a heavy pot and add the onions with the sugar and a good pinch of salt.
2. Cook over medium-low for 50 to 60 minutes, stirring every few minutes, until they are deep brown and jammy. Scrape the bottom whenever it browns.
3. Add the sherry and scrape the pot clean.
4. Add the stock, thyme and bay and simmer 30 minutes. Season.
5. Toast the bread. Ladle soup into bowls, float the bread, pile the cheese on and grill until bubbling and blistered.