Onion soup with cheese croutons

 

     The secret to this classic onion soup recipe is patience ; slowly cook the onions to develop a deep, rich flavor. To reduce the fat, omit the cheese-topped croutons.

Makes 4 servings

• About 2 pounds Spanish onions
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 clove garlic, finely chopped
• 2 tablespoons all-purpose flour
• 2 cans/13¾ ounces each beef broth or homemade
• 1 bay leaf
• ½ teaspoon leaf thyme, crumbled
• ½ teaspoon salt
• 4 slices French bread, diagonally sliced (¾ inch thick)
• 1 clove garlic, crushed
• 4 thin slices Gruyère cheese, or as needed
• 2 teaspoons grated Parmesan cheese
• 2 teaspoons lemon juice
• Pepper to taste

1. Peel onion and trim ends ; cut onions in half lengthwise ; cut crosswise into thin slices.
2. Heat together oil and butter in large, heavy-bottomed saucepan or Dutch oven ; add onions and stir to coat well.
3. Reduce heat to medium-low ; cover and cook, stirring occasionally, until onions are very limp and just beginning to color, about 20 minutes.
4. Stir in chopped garlic ; increase heat to medium ; cook, uncovered, stirring frequently until onions are amber or caramel colored, about 30 minutes.
5. Stir more frequently toward end of cooking time to prevent sticking.
6. Sprinkle onions with flour ; stir to combine.
7. Cook over medium heat 2 to 3 minutes, stirring frequently ; stir in 1 cup broth, scraping up any browned bits from bottom.
8. Bring to gentle boiling ; cook 1 minute.
9. Stir in bay leaf, thyme, remaining broth and salt if using ; simmer, partially covered, 20 to 30 minutes.
10. Preheat oven to 325F.
11. Place bread slices on cookie sheet ; trim if necessary so slices fit into soup bowls.
12. Place in preheated oven until golden brown and crispy, about 15 minutes ; increase oven temperature to 375F.
13. Remove croutons from oven ; rub each crouton on both sides with crushed garlic clove.
14. Plae Gruyère cheese on each crouton so top is covered ; sprinkle each with ½ teaspoon Parmesan.
15. Return to preheated oven until cheese is melted and golden brown, about 2 minutes.
16. Flavor soup with lemon juice and pepper to taste ; discard bay leaf.
17. Ladle soup into 4 soup crocks or bowls ; with spatula, transfer one crouton to each crock of soup.
18. Serve immediately.

BON APPÉTIT