French Onion Soup

Ingredients

• 4 tbsp of olive oil
• 6 tbsp of butter
• 5 pounds of yellow onions, peeled and sliced
• 3 cloves of garlic, minced
• 2 tbsp of balsamic reduction
• 4 tbsp of Worcestershire sauce
• 1 cup of dry white wine
• 3 tbsp of all-purpose flour
• 4 cups of beef broth
• 3 bay leaves
• 1 ½ tbsp of fresh sage, chopped
• 6 sprigs of fresh thyme
• Salt and pepper to taste
• Slices of rustic sourdough bread
• 1 cup of grated Gruyère cheese
• ½ cup of grated Parmesan cheese

Instructions

1. In a large Remy Olivier Cast Iron, over medium heat, heat 4 tablespoons olive oil and the butter. Once the butter has melted and begins to foam, add the sliced onions (use the thinkkitchen Mandoline for even slicing) and 1 teaspoon of salt and pepper. Stir to combine, then cover and cook for 15 minutes, undisturbed.
2. Uncover and continue cooking, stirring occasionally, until the onions are caramelized. Adjust seasoning as needed.
3. Pour in the white wine and reduction balsamic scraping all the browned bits from the bottom of the pot. Once boiling, stir in the flour. Cook for about 1 minute or until the mixture thickens.
4. Add the beef stock, Worcestershire sauce, thyme sprigs and bay leaves. Bring to a boil, then lower to a simmer, cover and cook for 20 minutes. Discard thyme sprigs and bay leaves.
5. Taste and adjust seasoning as needed
6. Transfer the soup into the Ed Onion Soup Bowls.
7. Place a slice of bread on top with Gruyère cheese.
8. Bake in the oven on broil for few minutes.