French Onion Soup
The Hesslebach Dutch Oven, with its excellent heat distribution and retention properties, provides even cooking and complete heat control. This is ideal for sautéing onions to achieve a deep caramelization and for maintaining the low and steady temperatures needed for simmering French Onion Soup to perfection.
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 cup dry white wine
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- Baguette slices, toasted
- 2 cups Gruyère cheese, grated
- Onion Caramelization: Key to great French onion soup is deeply caramelizing the onions.
- Broth Choice: High quality beef broth for deep and rich flavor or a robust vegetable broth for a vegetarian version.
- Final Thoughts: Take your time caramelizing your onions at medium to low heat. You will be rewarded with a rich and complex flavored soup.
1. Caramelizing the Onions:
- In a large pot, melt butter and olive oil together. Add sliced onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply caramelized.
2. Building the Soup Base:
- Sprinkle flour over the caramelized onions, stirring to coat. Cook for a few minutes to eliminate the raw flour taste.
- Gradually add the beef broth and white wine, stirring continuously, ensuring a smooth, lump-free incorporation.
- Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavors to meld.
3. Preparing the Bread:
- Toast the baguette slices until they are crisp and golden.
4. Assembling and Broiling the Soup:
- Remove the bay leaves and thyme from the soup.
- Ladle the hot soup into ovenproof bowls. Place a toasted baguette slice on top of each bowl of soup.
- Generously sprinkle grated Gruyère over the bread in each bowl.
- Place the bowls under the broiler until the cheese is bubbly and golden brown.
- Serve the French Onion Soup hot, allowing the melted cheese and toasted bread to mix lovingly with the rich, onion-filled broth beneath.