Details

Equipment

• Large skillet
• Stock pot
• Sheet pan
• Metal spatula
• Ladle
• Cheese grater
• Soup bowls
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> French Onion Soup

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Ingredients

Main

• 4½ # Onions, (sweet, red, yellow, shallot combo) - julienne
• 3 qt. Chicken Stock
• Bouquet Garni
• ¾ c. Dry Sherry, optional brandy also
• 9 T Butter, plus more for bread

Seasoning

• 1½ t Asian Fish Sauce, optional
• 1½ t Cider Vinegar

Topping

• 12 bowl-size slices rustic bread, toasted until crisp
• 1½ ea. Clove Garlic
• 1½ # Gruyère cheese, grated
• 3 T Chives, chiffonade

Instructions

Prep

1. In a large stainless steel skillet, melt butter medium-high heat until foaming

Cook

1. Add onions and cook, stirring occasionally, until softened, about 8 minutes
2. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1T water, scrape up browned bits, and continue cooking. Season with salt and pepper
3. Deglaze with sherry. Cook until alcohol smell is mostly gone, about 3 minutes
4. Add stock and bouquet garni; bring to a simmer for 20 minutes

Finish

1. Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard bouquet garni.
2. Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.