French onion soup
One of the best ratios of ingredient count to flavor, in my book anyway.
Ingredients
- 3 pounds sweet onions
- 1/4 pound (1 stick) butter
- 2 tbsp olive oil
- 1/2 tsp salt, divided
- 1/2 cup decent white wine, like sauvignon blanc
- 64 oz. good quality beef stock or broth
- 2 or 3 sprigs fresh thyme
- 2 or 3 bay leaves
- salt and pepper to taste
For Serving
- one loaf crusty french bread
- 4 oz. Gruyere cheese
Directions
Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).
Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.
Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.
Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.
