French Onion Soup

Name: French Onion Soup
Yield: makes 6 cups; serves 4
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 4 medium yellow onions, sliced; 3 tablespoons all-purpose flour; 6 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1/4 cup white wine; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt, or more to taste; 1/2 teaspoon freshly ground black pepper, or more to taste; 1/4 teaspoon fresh thyme; Semihard cheese, such as Gruyère (page 23), grated, for garnish (optional); Croutons, for garnish (optional; see headnote)

December 22, 2011

THE RICH FLAVORS OF CLASSIC FRENCH ONION SOUP are especially comforting on a cold, gray day. The original recipe is lightened here by substituting chicken for beef stock. The croutons are the grand finale, and making them yourself is a snap; simply top sliced bread with cheese, bake on a baking sheet at 350°F. until golden brown, and cut into cubes. If possible, use homemade Chicken Stock (page 230) in this soup; the flavor is incomparable.

Cooks' Note

If your skillet is not wide enough or deep enough to hold 6 cups liquid, transfer the onions to a medium stockpot set over medium-high heat before adding the stock.

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