French Onion Soup

Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty cheese and lots of caramelized onions.
There are two essential components of a good French onion soup.

The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock. Depending on your stock, you may need to bump up the flavor with some beef bouillon. Season. Season. Season. Second, beautiful onions.  Walla Walla onions and Vidalia’s are large and sweet and meaty so a few will go a long way. I prefer to use half sweet onions and half red onions for just the right amount of sweetness.
INGREDIENTS

• 6 large red or yellow onions, peeled and thinly sliced root to stem (about 10 cups)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon of sugar
• Salt
• 3 cloves garlic, minced
• 8 cups of beef stock, chicken stock, or a combination of the two 
• 1/2 cup of red wine
• 2 bay leaves
• 1 tablespoon of fresh or dried thyme
• 1/2 teaspoon freshly ground black pepper
• 8 slices French bread or baguette cut 1-inch thick
  
• 8 Slices Gouda, Muenster and grated Parmesan cheese.

*Caramelize the onions: 

In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
*Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

        

*Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown.

*Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

*Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves.

*Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

*Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

*Turn the toasts over and lay cheese slices and grated Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

*Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

ENJOY

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