French Onion Soup (Onion Gratine)
The classic french onion soup is incredibly simple to make, but it takes a great deal of patience…and a resistance to onions making you cry. This recipe will take 70-90 minutes depending on how long you want to let the onions cook, the longer the better!
Try out this recipe and add your own twists to it!
Instructions:
Thinly slice 4 whole onions and toss will olive oil. Optionally I crushed half a head of garlic and tossed into the onions.
Sauté onions on medium until a onions turn golden and release a majority their water. You can add a pinch of salt to help draw out the water.
Turn down the stove and simmer on low/medium-low for about an hour to an hour and a half. BE PATIENT and stir occasionally.
Slice your baguette or very hard bread and toast in the oven until crisp.
Once all water has evaporated from the onions, crank the heat to high and slowly ladle a half cup of chicken stock at a time until you you pour about 3 cups or the desired consistency. You’re making soup, don’t let it be dry! (I added rosemary,thyme,sage, black pepper, salt, and a splash of balsamic vinegar in the last 5 mins of cooking)
The goal is to rehydrate the onions with stock while also reducing the stock (confusing, but it worked)
Throw a piece of your crouton in a baking dish/ramekin/bowl and pour in your soup. Layer with Gruyère and more croutons and again with Gruyère.
Place your dishes in a baking sheet before putting into a 450 degree oven for 5-10 mins. You want the soup and cheese to be bubbly.
Next step is to eat this without burning the ever living shit out of your mouth.
Good luck!