Pescatarian Classic French Onion Soup

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

5.0

(9)

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Ingredients

4 servings

3 tbsp unsalted butter
1 tbsp olive oil
3 lb yellow onions (about 5 large), halved and thinly sliced
1 tsp kosher salt, plus more to taste
½ tsp granulated sugar
3 cloves garlic, minced
½ cup dry white wine (such as sauvignon blanc or pinot grigio)
2 tbsp cognac or dry sherry (optional)
4 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 sprigs fresh thyme
1 bay leaf
1 tbsp worcestershire sauce
black pepper, to taste

For the croutons and topping

8 slices baguette, cut ¾-inch thick
1 tbsp olive oil
6 oz gruyère cheese, coarsely grated (about 1 ½ cups)

Instructions

1
Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, tossing to coat. Cook, stirring every 5 minutes, until the onions have softened and collapsed, about 15 minutes.
2
Reduce the heat to medium-low and stir in the sugar. Continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep amber-brown and jammy throughout, 45–55 minutes. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.

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