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The Bird's French onion soup

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 4 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 cup dry sherry or dry white wine
  • 6 cups high-quality chicken stock (homemade, preferably!)
  • 1 tbsp balsamic vinegar
  • salt and cracked black pepper, to taste
  • 4 thick slices of TomCat Bakery sourdough or baguette (or similar high-quality bread)
  • 1 1/2 cups Gruyere cheese
  • finely minced chives, for garnish

Method
 

  1. In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 35–45 minutes until the onions are soft and a deep caramel brown.
  2. Add the minced garlic and thyme. Cook for another 2 minutes until fragrant.
  3. Pour in the sherry (or wine) and use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pot. Let the liquid reduce by half.
  4. Add the chicken stock and balsamic vinegar. Bring to a simmer, then reduce the heat to low and let the flavors meld for 20 minutes. Season with salt and pepper to taste.
  5. While the soup simmers, lightly toast the bread slices in the oven or a toaster until golden and firm.
  6. Preheat your broiler. Ladle the soup into four oven-safe crocks. Top each with a slice of toasted bread and a generous handful of Gruyère.
  7. Place the crocks on a baking sheet and broil for 3–5 minutes until the cheese is melted, bubbly, and toasted brown in spots.
  8. Sprinkle with finely minced chives and serve immediately alongside a properly poured stout.