French Onion Soup

Ingredients

• large onions (2 yellow, 1 red) 3 whole
• onion, raw 0.5 whole
• butter 2 tbsp
• butter, melted (for the bread) 2 tbsp
• sugar 0.25 tsp
• salt 0.5 tsp
• flour 1.5 tbsp
• beef stock 3 cup
• white wine 0.25 cup
• Gruyere 6 oz
• Parmesan 2 oz
• bourbon 1.5 tbsp
• baguette 0.5 whole

Instructions

1. 1

   Thinly slice the onions. Melt 2 Tbsp butter in a pot and toss the onions to coat.

2. 2

   Cook low and covered 20-30 minutes until soft and translucent.

3. 3

   Turn the heat to medium-high and stir regularly with the sugar and salt until caramelised.

4. 4

   Add the flour and stir on medium-low until well incorporated.

5. 5

   Stir in 1/2 cup of the beef stock until thickened, then add the remaining stock and the white wine and simmer 30 minutes. Preheat the oven to 350°F and check the seasoning.

6. 6

   Toast the baguette on both sides and brush with the melted butter.

7. 7

   Stir the bourbon and about 1 oz of the cheese into the soup.

8. 8

   Ladle into bowls, top with the bread and remaining Gruyere and Parmesan, and bake 30 minutes, broiling at the end if needed.