I had a bag full of onion and nothing to do this afternoon. I’ve also been having a craving for a good french onion soup. It was a perfect situation. Except for the cheese. I only had pre-grated Italian mix cheese. It worked but, really, you want emmental or gruyère for this.
2 1/2 lb onions (about 7)
4 table spoon butter
1 table spoon white balsamic vinegar
3 french shallots
2 garlic cloves
1 bottle of dark beer
1 liter of beef broth
1/2 tea spoon dried thyme
1-2 bay leaf
baguette, cut into croutons
cheese, to taste
salt and pepper
1. Peel and half all your onions.
2. Melt the butter in a large soup pot. Thinly slice the onions and throw into the pot. Stir to coat with the butter and add a generous pinch of salt.
3. Cook on medium low-heat for as long as they need to start getting some golden color. If it starts looking dry, add a bit of water and scrape the sugars from the bottom of the pot to recoat the onions.
4. When they are near the color your want (this was after a bit more than 1 hour) add the white balsamic vinegar.
5. Keep an eye on them, the extra sugar will finish caramelizing the onions very fast.
6. Add the diced shallots and the minced garlic. Cook until the garlic is fragrant.
7. Pour in the beer and make sure to scrape up all the sugary fond at the bottom of the pot.
8. Add the beef broth. Simmer for 25 minutes. Taste and adjust seasoning.
9. When the soup is nearly ready slice the bread into croutons.
10. Put in the oven under the broiler to toast.
11. Ladle the soup into heat resistant bowl. Add toasted croutons and cover with cheese, to taste.
12. Put in oven under broiler until cheese is melted and started to turn golden. Serve immediately.