The Bloom Blog is cooking French Onion Soup!
Ingredients
4 tbsp unsalted butter
4 to 5 large yellow onions (about 3 pounds), peeled and thinly sliced
¾ tsp kosher salt
2 quarts beef stock (8 cups)
1 cup dry white wine
1 tbsp dry sherry
½ tsp black pepper
1 tbsp fresh thyme
1 bay leaf
french bread
1 ½ cups grated Gruyère cheese
Directions
In a large pot over low heat, melt butter and add thinly sliced onions and 1/2 tsp of salt. Allow onions to soften and caramelize while stirring occasionally. This should take about 1 hour.
Once onions are caramelized, deglaze the pan with wine and sherry. Cook for 5 minutes.
Add beef stock, pepper, and 1/4 tsp salt to the onion mixture and bring to a boil. Add thyme and bay leaf and reduce heat. Cover with lid and cook for at least 30 minutes.
Heat broiler and ladle soup into crocks. Top with french bread and Gruyère cheese. Broil until cheese is melted and brown.
Serve and enjoy!
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