Onion Soup
How to Make the Stylish French Onion Soup
There are two essential factors of a good French onion haze.
The first is the stock. Your haze will only be as good as the stock you’re using. This haze traditionally is made with beef stock, though occasionally a good beef stock can be hard to come by and precious to make.
still, taste it first! If you do n’t like the taste, do n’t use it, If you use boxedstock.However, save the scraps and indurate them to make a stock with latterly,( If you cook a lot of beef or beef repasts.)
Ingredients
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- Kosher salt
- 2 cloves garlic, minced
- 8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
- 8 slices (1 inch thick) French bread or baguette
- 1 1/2 cups grated Gruyere
- Sprinkling of Parmesan