Mains
Classic French Onion Soup is classic cold-weather cuisine for a reason. Nutty, rich, and perfect for chilly nights.
Servings: 4-6
Time: 1 hr 40 mins
In a large Dutch oven or pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir only occasionally until onions brown, then stir more frequently, scraping brown bits from the bottom. Reduce heat if onions are cooking too quickly.
Add wine; raise the heat to high. Stir and scrape brown bits until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
Add the flour and cook, stirring constantly, for one minute.
Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for about 30 minutes.
While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position.
Put baguette slices on a single layer on baking sheet and bake until bread is golden, about 10 mins. Set aside.
When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary.
Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks. Top each crock with 1 or 2 baguette slices, and sprinkle evenly with Gruyère and then Parmigiano Reggiano. Broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool before serving.
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