French Onion Soup From Al Roker & Courtney Roker Laga
If there is a better take on this soup out there, I haven’t found it. I’m usually inspired to make onion soup when the days are getting shorter: I pull my favorite cardigan out of the closet and we invite a small group of friends over for a casual dinner. I open up a bottle of red wine, our guests take a seat in the kitchen, and we all chat away while I slice onions.
I like the mingling of flavors when you use two types of onions, with the yellow being earthier and the Vidalia adding a touch of sweetness. But if there’s a chill in the air and all that’s standing between you and a perfect cheese-and-crouton-laden-onion soup is that you have only one variety in the house, don’t stress it.
Photo by Amy Roth
INGREDIENTS
Makes 6 servings
4 tablespoons (½ stick) unsalted butter
1 tablespoon olive oil
2 pounds white onions, sliced ¼ inch thick
2 pounds Vidala onions, sliced ¼ inch thick
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 teaspoon dried thyme
1 teaspoon kosher salt
5 garlic cloves, finely chopped
4 cups beef stock
¼ cup dry red wine
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
FOR THE CROUTONS
6 (1-inch thick) slices of baguette
2 tablespoons olive oil
2 cups shredded Gruyere cheese
METHOD
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until softened, about 20 minutes. Add the balsamic vinegar, sugar, thyme, and salt and continue to cook, stirring frequently, until the onions are browned and caramelized, about 15 minutes.
Add the garlic and cook for about 1 minute, until fragrant. Stir in the stock, wine, mustard, and Worcestershire, making sure to scrape up the bits at the bottom of the pot. Cover the pot, reduce the heat to low, and simmer for 45 minutes. Once the soup is finished, turn the heat off and prepare the bread.
FOR THE CROUTONS: Preheat the oven broiler. Place the baguette slices on a baking sheet and brush both sides with the olive oil. Broil the bread until well toasted on both sides, about 2 minutes; watch closely, so it doesn’t burn. Remove from the oven; leave the broiler on.
Place six ovenproof bowls or ramekins on a baking sheet. Ladle in the soup and top each with a crouton. Divide the Gruyère among the bowls. Carefully transfer the baking sheet to the oven and broil until the cheese melts and is golden brown, about 5 minutes. Let cool for 2 to 3 minutes before serving.
