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Bab's French Onion Soup

VegetarianStove-TopDiner-Style

Time: 1 hour 40 minutes

Yield: 6 servings

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About

When our dear Bab is in the kitchen, you can guarantee that whatever she makes, it's going to blow your mind. But when she says she's making her neighborhood famous Bab's French Onion Soup, well, basically you better stop whatever it is you're doing and head on over... it's way too good to miss! Her version is so rich with savory, oniony flavor. And she places a slice of creamy Gruyère cheese on top and melts it to perfection every single time. So, trust us. Drop everything now and head on over for a bowl (or two) of Bab's French Onion Soup! It's deliciously life-changing!

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Ingredients

  • 1/4 cup plus 1 tablespoon olive oil
  • 4 medium onions, sliced into 1/4-inch rings
  • 2 tablespoons butter
  • 1/2 teaspoon nutmeg
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 3/4 cup dry white wine
  • 6 cups beef stock
  • 1/2 cup port
  • 2 cups Gruyère or Comte cheese, grated
  • 6 slices crusty bread, cut 3/4-inch-thick
  • parsley, optional, to taste, for garnish

Directions

Step 1 -Preheat the broiler.

Step 2 -Warm the oil over medium heat in a medium-sized Dutch oven or heavy-bottomed pot with a lid.

Step 3 -Reduce the heat to medium-low, add the onions to the oil, and cook, covered, for 15 minutes.

Step 4 -Remove the lid and continue to cook the onions, stirring often, until they achieve a nice golden-brown color and caramelize, about 15-20 minutes.

Step 5 -Add the butter, the nutmeg, the thyme, the bay leaf, the garlic, the salt, and the pepper to the onion mixture and cook, while stirring, for 10 minutes.

Step 6 -Increase the heat to high and add the wine to the onion mixture.

Step 7 -Bring the onion mixture a boil and cook until it is reduced by half, about 3-5 minutes.

Step 8 -Add the stock to the onion mixture, bring to a simmer, and cook for 45 minutes.

Step 9 -Remove the thyme and the bay leaf from the soup.

Step 10 -Swirl the port into the soup.

Step 11 -Divide the soup into six oven-proof ramekins or bowls.

Step 12 -Top each serving with a slice of the bread and 1/3 cup of the grated cheese.

Step 13 -Place under the broiler until the cheese is bubbling, about 3-5 minutes.

Step 14 -Garnish with some parsley and serve hot.

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