French Onion Soup
from the kitchen of Victor Riehl and Sharmagne Leland-St.John
3 tablespoons unsalted butter
3 large white onions (about 3 pounds), peeled and thinly sliced
¾ teaspoon kosher salt, divided
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
½ teaspoon freshly ground black pepper
French bread cut into 8 to ½-inch slices
2 cups grated Gruyère cheese
Over medium heat, melt the butter in a heavy Dutch oven. Add
onions and ½ teaspoon of the salt, stir then cover, letting the
onions soften for 5 minutes. Remove the lid and let the onions
caramelize until golden brown, stirring occasionally. If the onions
are browning too quickly adjust the heat. The caramelization process
may take 45 minutes or more.
Meanwhile, warm the broth in a saucepan over low heat.
When the onions are caramelized, add the wine and sherry to the pot
and allow the mixture to come to a boil. Stir in the flour and let
thicken for a minute or two.
Slowly add the warm broth and the remaining salt and the pepper to the
mixture and boil uncovered for 10 minutes. Taste for seasoning and
add more salt and pepper if desired.
Turn on the broiler, and arrange individual ovenproof casseroles on
baking sheet. Ladle the soup into the casseroles and cover the top
with the French bread slices. Sprinkle each casserole generously with
Gruyère. Broil for a minute or two, watching carefully, until the
cheese melts and turns brown.