Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. Classic onion soup is famous as a french recipe but is well known and eaten in Italy, too. Made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and Gruyere Cheese melted on top. Well, a simple but mouth watering soup.
Make 6 servings| 1 hour 30 minutes
2 1/2 pounds Yellow Sweet Onions
1/2 cup butter
2 bay leaves
2 fresh thyme sprigs
1 cup white wine
8 cups beef broth
1 baguette, sliced ( or whole wheat bread)
300 gr ( 10 oz) Gruyere cheese, shredded
salt and pepper
2 tsp Cherry or Brandy ( optional)
Special tools: Oven-safe ramekins or bowls
Melt the butter in a large Dutch oven or heavy soup pot over medium-low heat. Add the onions, thyme, bay leaf, and salt. Slowly melt the onions, stirring frequently until the onions are very soft and a deep golden brown, about 60 minutes. If the onions appear to be getting too dark, or beginning to stick to the pan, add some broth. Add the wine and simmer, stirring, for 2 minutes. Add the broth and water, bring it to a boil, and simmer gently, stirring occasionally, for 30 minutes. Taste and season with additional salt, if necessary, and pepper.
Heat the oven to 350°F and arrange a rack in the middle. Arrange the baguette slices in a single layer on a baking sheet and toast for 8 minutes. Turn the slices over and toast an additional 7 minutes.
Turn on the broiler and arrange the ramekins on a rimmed baking sheet or in a shallow baking pan.
Pick the bay leaf and thyme sprigs out of the soup and discard them. Ladle the soup evenly among the ramekins, then top each with a baguette toast. Sprinkle the shredded Gruyère. Broil, about 4 to 5 inches from the heat, until the cheese is melted and bubbly, about 2 minutes. Serve immediately.