French Onion Soup

Chef: Bradly See

Prep time: 30 minutes

Total time: 1 hour 45 minutes

Level of Difficulty: Medium

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Ingredients:

• 1 box of beef stock (find better quality ones if possible but not necessary)

• 3-4 medium onions

• Bread of choice (something with a crust, like baguette or sourdough! Day-old is also preferable)

• At least 200 g of cheese (traditionally gruyere. Alternatives: Dry shredded mozzarella or anything that melts well with a lower moisture content. No parmesan, pecorino, or brie)

• Something to deglaze with (red or white wine is recommended however this is completely optional. Won’t need more than 2 cups)

• Oil or butter

• Salt

• Pepper

Special equipment:

• oven-safe dish to hold the soup

Steps:

1. Julienne your onions and caramelize them in a pot over medium-low heat with some salt and pepper and some oil and/or butter. Keep the onions constantly moving. This will take 30-45 minutes.

2. After the onions are caramelized, deglaze with at least ½ cup of wine. Let the wine cook off. Skip this step if you do not wish to use alcohol.

3. Add your stock in and bring it to a boil, making sure to scrape the bottom of the pot. When it comes to a boil, lower the heat and let it simmer for 15 minutes.

4. In the meantime, grate your cheese and slice your bread around an inch thick.

5. Taste your soup and add more salt, pepper, or a little sugar if necessary.

6. Ladle the soup into your oven-safe bowl. Sprinkle a little of your shredded cheese, rest your sliced bread on top and gently push it down to submerge it. Sprinkle a generous amount of shredded and place into a very hot (around 450) preheated oven or under a broiler.

7. Your soup is done with the cheese is melted and slightly golden

8. Let rest for 10 minutes and enjoy!