Parisian Four-Onion Soup

by Caren McSherry

This is a super simple, yet utterly delicious recipe for a French Onion Soup – perfect for a winter-warming meal.

1⁄2 cup unsalted butter
2 cups Bermuda onion, sliced
2 cups Spanish onion, sliced
2 cups white sweet onion, sliced
2 cups yellow onion, sliced
2 tbsp sugar
4-6 garlic cloves, minced
8 cups chicken or beef stock
1 bay leaf
2 tbsp cracked pepper
2 tsp thyme
2 tbsp Dijon mustard
1 tbsp freshly ground Tellicherry or black pepper
6-8 toasted French bread slices, rubbed with cut garlic clove (option)
1⁄2 cup white wine
1/3 cup brandy
2 cups Swiss Gruyère cheese
1 cup fresh Parmesan, grated

Method:

1. Melt the butter in a large soup pot, add the sliced onions and cook for 10 minutes on medium to high heat. Sprinkle in the sugar and continue to cook until well caramelized. Add the garlic and cook two more minutes. Add the stock, bay leaf, cracked pepper, thyme, mustard, and ground pepper. Simmer for about 30 minutes.
2. Cut the French bread into 1⁄2-inch (1 cm) slices, and toast in a slow oven until well dried out. Rub the bread with a cut garlic clove if desired. Set aside.
3. About 10 minutes before serving the soup, add the wine and brandy. Adjust the pepper to taste. Ladle the soup into oven-proof bowls and place a toasted bread slice on top. Sprinkle generously with the Swiss cheese and then a little Parmesan. Broil until bubbly and browned.
Serves 6-8

Copyright (c) Caren McSherry 2017