French Onion Soup
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Voorbereiding
Gruyère cheese is classic in French onion soup, but the addition of aged cheddar adds a tangy, sharp note that offsets the sweet onion flavor perfectly.
*This recipe originally ran in the US on HexClad.com.
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Heat a HexClad 8 QT/7.5 L Hybrid Stock Pot over medium heat; add the butter and oil. Once the butter is melted, add onions and cook over medium-low heat, stirring occasionally, until onions are caramelized and jammy, 30 to 40 minutes.
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Once onions are caramelized, add grated garlic. Add the wine and cook, scraping up the browned bits on the bottom of the pot. Once the wine has reduced by half, about 3 minutes, stir in broth, thyme, rosemary, and bay leaf and season with salt and pepper. Bring to a boil, then simmer for 45 minutes. Discard thyme, rosemary and bay leaf.
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Once the soup has finished cooking, light the broiler. Evenly distribute the soup into ramekins or oven-safe soup bowls; set the bowls on a baking sheet. Top each bowl with baguette slices, Gruyère and cheddar. Broil until cheese is bubbly and melted, 2 to 4 minutes. Serve topped with thyme and a few cracks of black pepper.
