Soup tastes best when it looks and tastes rich and indulgent. Like French Onion Soup, traditionally served in ramekins or ceramic crocks with handles.
French onion soup, or soupe à l’oignon gratinée, is a classic dish made with caramelised onions and beef stock. This soup is topped with bread and cheese, then gratinéed to gooey perfection.
Melt 4 tbs butter in a large pot over medium heat. Add 5 medium sized chopped onions and 1/2 tsp salt and stir well.
Cover the pot with a lid and cook for 5 minutes, until the onion pieces soften.
Remove the lid, stir well and let the onions caramelise until golden brown. This should take 20-40 minutes.
Meanwhile, warm 6 cups of beef stock in a saucepan over low heat.
Once the onions are caramelised, add 1 cup white wine and allow to boil. Add 1 tbs flour and let the mixture thicken for a minute or two.
Add the hot broth, 2 tsp crushed black pepper and 1/2 tsp dried thyme to the onion mixture and boil.
Arrange individual soup bowls on a baking tray. Ladle the soup into the bowls and cover each one with a slice of bread.
Sprinkle each bowl generously with grated cheese (Gruyère/Provolone or Cheddar/Swiss Cheese/Mozzarella if those are readily available)
Set the oven to broil.
Broil until the cheese melts, bubbles and browns. Serve immediately.
By Christ & Co.