Le Chef's French Onion Soup Gratinée

Method10 steps

1. 1

   Step 1: Heat the 2 tablespoons olive oil over medium heat in a large pot.

   Uses 2 tbsp olive oil

2. 2

   Step 2: Add the sliced onions (8) and chopped garlic (6 cloves), stirring frequently until they begin to lightly brown.

   Uses Heated olive oil · 8 onions, thinly sliced · 6 cloves garlic, finely chopped

3. 3

   Step 3: Add the butter (1 stick) and reduce to medium or medium-low heat. Stir frequently as the butter melts and the onions caramelize, using about 20 minutes as a guide. Continue until the onions are well cooked and golden, keeping the heat low enough to avoid burning.

   Check onions are golden and caramelized · 20 minUses Onions and garlic cooking in oil · 1 stick butter

4. 4

   Step 4: Take the pot off the heat to add the 1/2 cup whiskey, gin or white wine, then return to the heat and deglaze. Add the bay leaf (1) and either the fresh-thyme leaves or 2 teaspoons dried thyme.

   Uses Golden caramelized onions · 1/2 cup whiskey, gin or white wine · 1 bay leaf · Leaves from 5 sprigs fresh thyme, OR 2 tsp dried thyme · 2 tsp dried thyme, instead of fresh thyme

5. 5

   Step 5: Stir in 8 cups chicken stock, cover and simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an optional extra splash of whiskey.

   Simmer soup · 30 minUses Deglazed seasoned onion base · 8 cups chicken stock · An optional extra splash of whiskey for finishing

6. 6

   Step 6: Cut both cheeses into slices about 1/8 inch thick.

   Uses 15 oz Gruyère cheese available for topping · 10 oz Appenzeller cheese available for topping

7. 7

   Step 7: Divide the hot soup among six broiler-safe soup crocks, leaving room for the bread. Cover each with about 2 baguette slices, breaking them to fit if necessary. Top with enough sliced Gruyère and Appenzeller to fully cover the bread; use a generous layer if desired. Reserve any unused bread and cheese for another use.

   Uses Finished hot onion soup · About 2 baguette slices per crock; reserve unused slices · Sliced cheeses for topping

8. 8

   Step 8: Place the filled crocks on a baking sheet to catch drips.

   Uses Bread-and-cheese-topped soup crocks

9. 9

   Step 9: Place the baking sheet under the broiler. Watch closely until the cheese is bubbling and golden.

   Uses Filled soup crocks on baking sheet

10. 10

    Step 10: Serve immediately.

    Uses Broiled onion soup gratinée