French Onion Soup

Yield: 8 servings
Time: 2.5 hours

4 lb yellow onions
3 tbsp butter
kosher salt (as needed)
2 c white wine
10 floz beef consommé (canned)
6 c chicken broth
1 ea bouquet garni (thyme sprigs, bay leaf & parsley)
fresh ground black pepper (to taste)
to taste Congnac (optional)
1 ea loaf, country style bread
1 c Fontina or Gruyère cheese (grated)

Directions

Trim the ends off each onion then slice in half from end to end. Remove peel and finely slice into half-moon shapes (aka ‘Julienne’). In a 6-8 quart enameled dutch oven (or other large non-stick stock pot) over medium-low heat, melt the butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the pot. Put the lid on the pot and let the onions sweat for 15-20 minutes. The onions will slowly start losing water and reducing in volume. After 15-20 minutes, stir the onions and replace the lid. Continue this cycle for 45-60 minutes, until the onions have reduced as much as the can and begin to start browning. At this point, remove the lid and allow excess moisture to evaporate. The onions will begin browning more rapidly. Stir every few minutes to allow all onions to brown evenly. After 20-30 minutes the onions should be a rich, brown color. If using an enameled pot, you will see brown bits form on the bottom of the pot. Scrape these bits up as you stir.

Add the wine and scrape off any brown bits from the bottom of the pot. Increase the temperature to medium-high heat. Let the wine reduce and dissolve all of the brown bits. Add the consommé, chicken broth and bouquet garni. Adjust seasoning with salt and pepper. Bring just to a simmer and reduce heat to low. Allow to simmer for 20 minutes.

While soup is simmering, place oven rack in top 1/3 of oven and heat broiler.

Cut country bread into one inch thick rounds large enough to fit mouth of oven safe soup crocks. Toast lightly, if desired.

Ladle soup into crocks leaving one inch to the lip. Place bread round on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.