Ingredients
- 6 medium yellow onions
- 1 tsp granulated white sugar
- ¼ unsalted butter
- 3 cloves crushed garlic
- ½ cup Sauvignon Blanc
- 8 cups beef stock
- salt and pepper to taste
- 4 slices French baguette
- 1 cup gruyère cheese
Directions
Peel and finely chop the onions and set aside. Yellow onions are best for this recipe, but if you prefer your soup slightly less sweet, white onions can be substituted.
In the meantime, lay out the baguette slices on a baking sheet, brush with melted butter and sprinkle with grated gruyère. Normally you’d ladle the finished soup into serving dishes and place it in the oven with the baguette to broil until the cheese is bubbling nicely. But I prefer to prepare the baguette separately simply because it allows you to keep leftovers.
Now, on to the soup! Melt the butter in a large pot on the stove over medium heat. Add the onion and sugar. Sugar aids the caramelization process, but with or without it, expect to remain at the stovetop, stirring continuously so the butter doesn’t burn, for at least 45 minutes. Your onions will begin to weep, producing a liquid that resembles milk, within 10 minutes of cooking. You’ll know your onions have caramelized when they are a rich, golden brown colour.
Add the wine and deglaze the pot. Use your wooden spoon to scrape down the sides and the bottom to remove any browned bits. Then, add the stock and season liberally with salt and pepper. The reason I never specify how much to use is because everyone has different tastes, and while I like a generous amount of pepper in my dishes, it’s for the chef to decide.
Reduce the head, place a lid on the pot and allow to simmer for an additional 30 minutes. Preheat the oven to 450° Fahrenheit and just before you’re ready to serve, place the cheesy baguettes in the oven to broil for five minutes.