French Onion Soup

Instructions

1. Step 1

   Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 45.0 gr Unsalted Butter

   Cookware: heavy-bottomed pot, wooden spoon

2. Step 2

   Add the onions and ⅝ tsp (4 gr) of the salt. Cook over medium heat, stirring occasionally, until softened and beginning to color.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Salt, 1000.0 gr Yellow Onion

   Cookware: heavy-bottomed pot, wooden spoon

3. Step 3

   Reduce to low heat and cook, stirring regularly, until the onions are deep golden brown and greatly reduced.

   Timer: 40 min (fixed)

   Cookware: heavy-bottomed pot, wooden spoon

4. Step 4

   Stir in the garlic and flour, then cook over medium heat until the garlic is fragrant and the flour loses its raw appearance.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr All-Purpose Flour, 8.0 gr Garlic

   Cookware: heavy-bottomed pot, wooden spoon

5. Step 5

   Pour in the wine and scrape up the browned residue from the bottom. Simmer until the wine is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: heavy-bottomed pot, wooden spoon

6. Step 6

   Add the beef stock, thyme, bay leaves, black pepper, and remaining salt. Bring to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1200.0 ml Beef Stock, 2.0 gr Dried Thyme, 2.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: heavy-bottomed pot, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered, then remove and discard the bay leaves.

   Timer: 25 min (fixed)

   Cookware: heavy-bottomed pot, wooden spoon

8. Step 8

   Preheat the oven to 220°C. Arrange the baguette slices on a baking sheet and toast until dry and lightly golden, turning once.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Baguette

   Cookware: baking sheet

9. Step 9

   Set four oven-safe soup bowls on the baking sheet. Ladle in the hot soup and place two toasted baguette slices on each bowl.

   Timer: 3 min (fixed)

   Cookware: baking sheet, ladle, Oven-safe soup bowls

10. Step 10

    Cover the bread evenly with the Gruyère and bake at 220°C until the cheese is melted and browned in spots.

    Timer: 8 min (fixed)

    Ingredients used: 200.0 gr Gruyere Cheese

    Cookware: baking sheet, Oven-safe soup bowls