french onion soup

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from the New England Soup Factory Cookbook

Garlicky croutons

1 French baguette, cut into 15 slices (about 1-inch thick each)

2-3 tablespoons olive oil

1 1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

6 grinds of black pepper from a pepper mill

Soup

6 tablespoons salted butter

8 large Vidalia onions, peeled and sliced

3 cloves garlic, peeled and sliced

2 cups cream sherry, divided

3 tablespoons tomato paste

16 cups beef stock (I used 8 to 10)

2 bay leaves 

1 tablespoon cornstarch dissolved in 3 tablespoons water

1 tablespoon balsamic vinegar

kosher salt and freshly ground pepper, to taste

8 to 10 croutons

1 1/2 to 2 cups grated Gruyere cheese

For the garlicky croutons: Preheat the oven to 350*F. Line a baking sheet with parchment paper. In a large bowl toss the bread slices with the olive oil, garlic powder, onion powder, salt and pepper until the seasonings are evenly distributed, place on the baking sheet and bake for 8 minutes or until crunchy and hard. Remove from the oven and set aside until ready to use.

For the soup: In a stockpot, melt the butter over medium heat. Add the onions and saute for about 20 minutes, stirring frequently.. Add the garlic and saute 20 minutes more. Add 1 cup of the sherry. De-glaze the pan, stirring to loosen the cooked pieces on the bottom. Add the remaining 1 cup sherry, tomato paste, beef stock and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium and simmer for 1 hour. Add the cornstarch-water mixture, increase the heat to high, and boil for 1 minute. Turn off the heat and season with vinegar, salt and pepper.

Remove and discard the bay leaves. 

Preheat broiler to high. Place the soup in oven proof casserole or individual crocks. Place the croutons on top of the soup and sprinkle the cheese on top. Broil until the cheese is bubbly and brown, about 3 minutes. (back to blog)