Zuppa di cipolle alla francese classica

Ingredienti

• 3 tablespoons unsalted butter
• 4 large yellow onions (thinly sliced)
• 3 cloves garlic (minced)
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup dry white wine
• 1/3 cup red wine
• 4 cups beef stock
• 4 slices thick crusty bread
• 2 cups gruyere (grated)

Preparazione

1. 1

   In a large pot or dutch oven, melt butter over medium heat then add onions. Sauté until onions are soft, golden brown, and caramelized for approximately 20-30 minutes.

2. 2

   Stir in garlic, thyme sprigs, bay leaf, salt, and pepper. Cook for 5 minutes.

3. 3

   Add white and red wines then bring to a boil. Reduce heat, remove thyme sprigs and bay leaf then add in beef stock. Bring to a simmer and cook for another 10 minutes. Re-season with salt and pepper, if necessary.

4. 4

   Preheat broiler. Place oven-safe ramekins or cast iron cocottes in a sheet pan. Ladle soup into each one then top with a slice of thick crusty bread and grated cheese. Place under broiler on high for about 2-3 minutes until cheese is melted.

5. 5

   Alternatively, you can broil the crusty bread slices with olive oil, separately, on a sheet pan for 2-3 minutes until crispy then serve with the soup. Serve and enjoy!