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French Onion Soup

2 large yellow onions, peeled and julienned
1 large red onion, peeled and julienned
3 shallots, peeled and julienned
4 cloves garlic, peeled and minced
3 tbsp. butter
3 oz. sherry
1.5 lt. veal stock (you can substitute beef or chicken stock, some chefs even use a blend of the two)
3 pc. bay leaves
2 sprig thyme
2 sprig rosemary
1 tsp. black peppercorns
TT salt
4 slices baguettes
4 slices gruyere

This recipe is very much about simple ingredients and gently cooking them, allowing their full flavours to shine through. It’s the slow and steady caramelization of the onions that provides this dish with its sweetness and complexity.

  1. Place a medium sauce pot on medium heat, add the butter, followed by the onions, shallots and garlic
  2. Allow this medley of onions to slowly caramelize, stirring regularly, you are looking for the onions to become evenly golden brown. This may take upwards of 45 minutes, but it is well worth the wait. It’s all about building flavours
  3. Deglaze the pan with the sherry, and allow to reduce
  4. Deglaze again with the veal stock, allow to come to a slow simmer, and reduce by one third
  5. Prepare a sachet, by placing the herbs, bay leaves and peppercorns in cheesecloth and tying closed to create a beggar’s purse ( in a bind I have been known to use a coffee filter and do the same thing!) Tie the sachet to the handle of the pot, and immerse the sachet in the stock, allow to simmer until the soup is a nice thick consistency, remember this soup is hearty
  6. Adjust the seasoning to your liking and remove from heat
  7. Preheat your oven to broil
  8. Place the soup in an oven proof onion soup bowl and top with day old baguette, then top with a nice thick slice of gruyere, don’t cheap out and buy Swiss cheese, you’ve worked so hard to make a great soup, finish it the way it’s meant to be!
  9. Melt under the broiler until nicely browned, 1-2 minutes

Enjoy this rich dish on a cold winter’s day, and try to resist the temptation to dig right in. I don’t know how many times I have burnt my tongue on French onion soup because the anticipation was killing me.