FAST FRENCH ONION SOUP
Serves: 4-8
1 tbsp (15 mL) sugar
■
5 lbs (2.3 kg) yellow onions,
■ thinly sliced
2 tbsp (30 mL) unsalted
■ butter
1/4 tsp (1 mL) baking powder
■
2 tsp (10 mL) kosher salt, plus
■ more as needed
1/2 cup (125 mL) water
■
1/4 cup (60 mL) dry sherry
■
6 cups (1.5 L) homemade or
■ low-sodium chicken broth
2 bay leaves
■
6 to 8 sprigs fresh thyme
■
Freshly ground black pepper
■
1 baguette, sliced 1 inch (2.5 cm)
■ thick and toasted
8 oz (226 g) Gruyère or Swiss
■ cheese, grated
1. Pour the sugar into a large Dutch oven and cook over medium-high heat, swirling the pot gently as the sugar melts, until it is completely liquid and a golden-brown caramel.
2. Add the onions and cook, stirring with a wooden spoon and tossing constantly until they are evenly coated in the caramel, about 30 seconds.
3. Add the butter, baking powder and 2 tsp (10 mL) salt and cook, stirring occasionally, until the onions are a light golden brown and a brown coating has started to build up on the bottom of the pot, about 10 minutes.
4. Add 2 tbsp (30 mL) water and scrape the browned coating from the bottom of the pot. Shake the pot to distribute the onions evenly over the bottom and cook, shaking occasionally, until the liquid evaporates and the browned coating starts to build up again, about 5 minutes.
5. Add 2 more tbsp (30 mL) water and repeat, allowing the coating to build up and scraping it off, then repeat two more times. (Reduce the heat as needed if the coating is burning and turning black.)
6. By this point, the onions should be deep brown. If not, continue deglazing and stirring until the deep brown colour is reached.
7. Add the sherry, chicken broth, bay leaves and thyme, bring to a boil and reduce the heat to low, so the soup is at a gentle simmer.
8. Simmer, uncovered, until the liquid is deeply flavoured and slightly reduced, about 15 minutes. Season to taste with salt and pepper.
9. Discard the bay leaves and thyme.
10. To serve, heat the broiler. Ladle the soup into four broiler-proof bowls. Float 1 or 2 bread slices on top of each bowl and cover with the grated cheese. Broil until the cheese is melted, bubbly and golden brown in spots. Serve immediately.
Note: The soup can be refrigerated for up to one week or frozen for several months.