French onion soup 

For good reason, this soup recipe has had the most requests of all time.

Ingredients for french onion soup

1. Six large onions, either red or yellow (approximately 3 pounds)
2. Four tsp extra virgin olive oil
3. two tsp butter
4. One tsp sugar
5. salt that is kosher
6. two minced garlic cloves
7. Eight cups of either beef or chicken stock, or a mix of the two
8. half a cup of dry white wine or dry vermouth
9. two bay leaves
10. 1/2 teaspoon dried thyme OR 1 tablespoon fresh thyme leaves and a few fresh thyme sprigs
11. half a teaspoon of finely powdered black pepper
12. Two teaspoons of brandy, if desired
13. Eight pieces, each one inch thick Baguette or French bread
14. one and a half cups of grated Gruyere
15. sprinkling Parmesan cheese, grated

Instructions for french onion soup

• Peel and finely slice the onions starting at the root and working your way up to the stem. In total, there should be roughly ten cups of sliced onions.
• Start caramelizing the onions in butter and olive oil.Heat 3 tablespoons of olive oil in a thick-bottomed pot (5 to 6 quarts) over medium heat. Toss to coat with olive oil after adding the onions.
• Simmer the onions for 15 to 20 minutes, stirring frequently, or until they become tender.
• Turn up the temperature to medium-high. After adding the butter and the remaining tablespoon of olive oil, sauté the onions for 20 to 40 minutes, turning frequently, or until they begin to brown. The duration will differ based on your stove, pot, and onions
• After adding the garlic and completing the caramelization, sprinkle with 1 tsp salt and sugar to aid in the caramelization process. After another 10 to 15 minutes or more, or until the onions are nicely caramelized, continue cooking.
• Cook for a further minute after adding the minced garlic.
• Deglaze the pot with wine or vermouth: Pour in the wine or vermouth and, while scraping off the browned bits from the pot’s sides and bottom, deglaze the pot.
• Put the thyme, bay leaves, and stock in there. After bringing the mixture to a simmer, cover it, and reduce the heat to keep it there. Simmer for around thirty minutes.
• Add the brandy and season:
• Add additional salt and freshly ground black pepper to taste. Throw away the bay leaves. If used, add brandy.
• Toast the slices of French bread:
• As the soup is simmering, prepare a sheet pan by lining it with foil or parchment paper and place an oven rack in the upper third of the oven. Preheat the oven to 450°F.

• You’ll need to use about a tablespoon and a half of olive oil to lightly brush the French bread or baguette pieces on both sides

.Place in the oven and toast for 5 to 7 minutes, or until gently browned. Take out of the oven.