French Onion Soup

parisbymouth.substack.com

subheading: For the soup:

4 large or 6 medium yellow onions, peeled, halved, and thinly sliced - about ¼ inch thick (see notes)

4 tablespoons (½ stick or 60 grams) salted butter

1 tablespoon all-purpose flour

2 tablespoons (50 grams) Better Than Bouillon in beef, chicken or caramelized onion flavor (see notes if you prefer to use stock)

¾ cup (175 milliliters) dry vermouth or dry white wine

1 large bay leaf

6 sprigs of fresh thyme

2 quarts (1.9 liters or 8 cups) water (if using stock, skip this - see notes)

¾ cup (175 milliliters) fortified wine such as Port, Marsala, Sherry or 2 tablespoons (30 milliliters) balsamic or sherry vinegar for a non-alcoholic option

1 teaspoon salt

½ teaspoon freshly ground black pepper (about 20 to 25 turns of your pepper mill)

subheading: For the cheesy topping:

12 slices of baguette, or 4 slices country or sourdough bread

1 garlic clove (optional)

2 cups (200 grams) Gruyère, Comté, or Emmental cheese, grated (see notes)

Extra thyme, green onions or chives, to mix in with the cheese (optional)

Directions at parisbymouth.substack.com

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