How to make French Onion Soup

What is it about soup that offers such comfort, particularly when winter nights draw in? French onion soup is a conundrum as it's so luxurious and rich, yet economical.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 Tbsp unsalted butter
• 4 large onions, halved and thinly sliced
• 1/4 C sugar
• Salt & pepper to taste
• 1/2 tsp coarsely ground black pepper
• 6 C beef stock
• 2 Tbsp Ruby port wine
• 4 large slices French bread, toasted
• 1 C grated gruyere cheese
• 4 oven-proof bowls
• 1 large saucepan

1. Melt butter over medium-low heat in saucepan.
2. Add onions to saucepan and cover. Allow them to sweat for 20 minutes, stirring every few minutes to avoid burning.
3. Sprinkle sugar over the onions and cover for 10 minutes. This will allow the onions to caramelise and turn a golden brown colour.
4. Add 3 cups of stock and simmer on medium heat for 15 minutes uncovered.
5. Add remainder of stock with port and heat using medium heat for 30-40 minutes.
6. Season to taste with salt and pepper.
7. Preheat oven to 350F.
8. Fill each oven-proof bowl with soup and top with a slice of toasted french bread.
9. Sprinkle gruyere over each slice.
10. Bake until cheese melts and goes bubbly which will take approximately 10 minutes. The cheese will go a beautiful shade of golden brown.

Tips & Warnings

• When cooking for my child, I tend to leave out the port and use stock in its place as he finds the port tastes too strong.
• Allow the dishes to cool for a few minutes before serving as they will be tongue-burning hot! However, I have to say its worth burning a tongue for this recipe!