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French Onion Soup: Date Added: 19 Sep 2017
Listed in: Soup

5 Tablespoons unsalted butter, divided
1 Tablespoon vegetable oil
3 pounds Vidalia onion (about 4 medium), halved lengthwise, peeled, and thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
6 cups home-made beef froth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 baguette
1 garlic clove, cut in half lengthwise
4 ounces Gruyere cheese, grated (about 1 cup)
1/4 cup white grape juice.
3/4 cup vegetable or chicken stock
1 - 2 Tablepoon(s) red wine vinegar or balsamic vineger.

Special equipment:
Kitchen twine, six 8-ounce or four 16-ounce oven-save ramekins or bowls (optional)

Cooking Instructions

In a large Dutch oven or other large pot, melt 3 Tablespoons butter over medium heat. Add the oil and onions; cook onions until are softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add white grape juice, vegetable stock and red wine vinegar. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add beef broth and herb bundle to pot with onions. Bring to boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, about 20 to 30 minutes. Remove from heat and whisk in remaining 2 Tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2 inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with garlic clove and set aside.

Place ramekins or oven-safe bowls on a rimmed baking sheet, add 1/2 teaspoon of cooking sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more.)

Soup can be made up to 3 days ahead if refrigerated. (Frozen about 6 months)
Toast can be made, without cheese, and kept sealed at room temperature for up to 3 days.

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