French Onion Soup
Credit: Homemade with Love by Jennifer Perillo
4 tablespoons unsalted butter
4 large yellow onions, sliced
1 bay leaf
fine sea salt and freshly ground black pepper
2 1/2 cups water
1 garlic clove, crushed
1 tablespoon sherry vinegar (I substituted white wine vinegar since I couldn’t find sherry vinegar)
1 tablespoon molasses
4 1-inch thick slices of baguette, toasted
4 ounces Gruyere, shredded
1. Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions and bay leaf and season with salt and pepper to taste. Stir to coat well. Cook, stirring occasionally, until the onions begin to soften and become golden, about 15 minutes. Cover the pot and reduce the heat to medium-low, cooking until the onions are very soft and browned, about 20 more minutes.
2. Remove and discard the bay leaf. Stir, scraping up the browned bits at the bottom of the pot. Raise the heat back to medium-high heat and slowly pour in 2 1/2 cups water. Add the garlic, sherry vinegar, and molasses, and bring to a boil. Reduce the heat to low, so the soup gently bubbles, and cook for 10 more minutes. Taste and season the soup with additional salt and pepper, if necessary.
3. Preheat the broiler with the oven rack just under the broiler element. Evenly ladle the soup into 4 oven-safe bowls. Place one slice of toasted baguette (or more, if you’re anything like me!) on top of each serving of soup. Sprinkle the cheese evenly on top and place on a rimmed baking sheet. Place in the oven and cook until the cheese becomes golden and bubbly, 2 to 3 minutes. Enjoy!