French Onion Soup
Yes, the onions take a while to become golden brown, sweet and tender. No, you don’t have to stand there and stir. Use the version topped with croutons and cheese and broiled as a satisfying main course. For a less-onion-rich version that is more suited to serving as a first course, see the Note below
Makes 3 ½ cups (2 hearty servings or 4 first course servings)
2 pounds yellow onions, peeled and quartered (about 5 medium onions)
¼ cup (2 ounces) butter
2 tablespoons flour
3 cups beef broth
1/3 cup white wine or 3 tablespoons dry sherry
Sea salt and freshly ground pepper to taste
1 cup (3 ½ ounces) grated Gruyere cheese
1. Fit the chopping blade into the work bowl. Add the onion and butter and chop on speed 5 for 15 seconds. Scrape down the sides of the bowl. Cook at 100 C on speed 1 for 60 minutes with the measuring cap removed from the lid. With around 10 minutes to go, add the flour through the hole in the lid.
2. Scrape down the sides of the bowl. Add the broth, white wine or sherry and salt and pepper. Cook at 100 C on speed 1 for 45 minutes.
3. Place the oven rack about 8 inches from the broiler and heat the broiler. Ladle the soup into 2 oven-proof crocks. Cover the top of the soup with a layer of crostini, then an even layer of the cheese. Place the crocks on a baking sheet and broil until the cheese is golden brown and bubbly, about 5 minutes. Let the crocks sit for a few minutes before serving (carefully!).
If you don’t have oven proof crocks, make cheese croutons and float them on top of the soup: Heat the oven to 400 F. Line a baking sheet with parchment paper or aluminum foil. Line up the crostini on the sheet and top with the grated Gruyere. Bake until the cheese is golden brown and the crostini are very crisp, about 12 minutes.
If serving this as a lighter first course, increase the broth to 4 cups and make the cheese crostini as described in the variation above rather than the broiling method described in the recipe.