Serves 4
4 Tablespoons Unsalted Butter
2 Large Sweet Onions, Sliced Lengthwise
2 Large Red Onions, Sliced Lengthwise
4 Garlic Cloves, Minced
1 Bay Leaf
3 Sprigs Fresh Thyme
3 Tablespoons Flour
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
½ Cup Madeira
6 Cups Hot Homemade Beef Stock or Canned Low Sodium Beef Stock
6 Slices Toasted Baguette
½ Pound Gruyere Cheese or Mozzarella Cheese, Shredded
In a large, heavy bottomed pan such as a Dutch Oven melt the butter over medium heat. When butter is hot and stops sizzling add the sliced onions, minced garlic, bay leaf and thyme springs. Sauté the onions until softened and slightly caramelized, about 20 minutes. Add the salt and pepper. Sprinkle the onions with the flour and stir to incorporate the flour. Cook for several minutes to lose the flour flavor, stirring the whole time. Add the Madeira and cook until well incorporated into the onions. Add the hot beef stock. Stir to combine and bring to a boil. Turn the heat down to simmer and continue cooking for about 20 minutes. Discard the bay leaf and sprigs of thyme.
Preheat broiler.
Ladle the soup into warm bowls, float a toasted slice of baguette (Crouton) on each bowl and top with shredded cheese. Place bowls on a sheet pan and place under the broiler to melt the cheese. Keep an eye on the bowls to be sure the cheese does not burn. Serve immediately.
Hints and Tips: Gruyere Cheese is the traditional cheese to serve with French Onion Soup but Mozzarella is a good substitute if you prefer.
Adding flour thickens the soup just a bit but if you would rather not use flour it will not make a difference in the flavor. It will just be thinner.
