THE RICH FLAVORS OF CLASSIC FRENCH ONION SOUP are especially comforting on a cold, gray day. The original recipe is lightened here by substituting chicken for beef stock. The croutons are the grand finale, and making them yourself is a snap; simply top sliced bread with cheese, bake on a baking sheet at 350°F. until golden brown, and cut into cubes. If possible, use homemade Chicken Stock (page 230) in this soup; the flavor is incomparable.
If your skillet is not wide enough or deep enough to hold 6 cups liquid, transfer the onions to a medium stockpot set over medium-high heat before adding the stock.
Recipe information
Yield
makes 6 cups; serves 4
Ingredients
Preparation
Step 1
In a large, deep skillet over medium-high heat, melt 3 tablespoons of the butter. Add the onions and stir until they are fully coated. Cook for 10 minutes, stirring frequently, until the onions are softened. Reduce the heat to medium-low and continue to cook until the onions begin to brown. Reduce the heat to the lowest setting and continue cooking the onions until they are very brown. The onions are done when they are uniformly brown and very soft and the volume is about one-fifth of the original amount. This will take approximately 1 hour total, but it’s worth it.
Step 2
Increase the heat to medium-high and add the remaining tablespoon butter to the onions. Once the butter has melted, stir in the flour and then cook for 2 minutes. Slowly add 2 cups of the stock and simmer until thickened, approximately 5 minutes (see Note). Add the remaining 4 cups stock and the wine, vinegar, salt, pepper, and thyme. Bring to a simmer, lower the heat, and cook for 5 minutes. Taste for seasoning and add additional salt and pepper as needed.
Step 3
Garnish the soup by shredding the cheese directly into the soup and topping with a few croutons.
Make Ahead
Step 4
The soup will keep for up to 5 days in the refrigerator; add the cheese and croutons just before serving.
