Classic Onion Soup With Veal Stock

Name: Classic Onion Soup With Veal Stock
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 tablespoons unsalted butter; 2 1/2 pounds yellow onions (about 8 medium), peeled, halved and thinly sliced; 2 leeks, white and light green parts only, well rinsed and finely chopped; 2 cloves garlic, peeled and minced; 7 cups veal stock (see recipe); 3 sprigs thyme; 3 sprigs parsley; 1 bay leaf; 4 teaspoons dry sherry; Kosher salt and freshly ground pepper to taste; 6 slices toasted French bread; 8 ounces grated Gruyere cheese

By Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 3(5)
Comments: Read comments

Featured in: Food; Dem Bones

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

2tablespoons unsalted butter
2½pounds yellow onions (about 8 medium), peeled, halved and thinly sliced
2leeks, white and light green parts only, well rinsed and finely chopped
2cloves garlic, peeled and minced
7cups veal stock (see recipe)
3sprigs thyme
3sprigs parsley
1bay leaf
4teaspoons dry sherry
Kosher salt and freshly ground pepper to taste
6slices toasted French bread
8ounces grated Gruyere cheese

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large heavy kettle, melt the butter over medium heat. Add the onions, leeks and garlic. Cook, stirring occasionally, until the vegetables are very soft and deeply browned, about 1 hour. (Lower the heat if the onions begin to stick to the bottom of the pan or burn.)
Step 2
Add the veal stock to the kettle. Wrap the thyme, parsley and bay leaf in a small square of cheesecloth and add the bundle to the kettle. Bring to a boil, lower to a simmer and simmer 15 minutes. Remove from the heat, stir in the sherry and season to taste with salt and pepper.
Step 3
When ready to serve, preheat the oven to 400 degrees. Place a slice of toasted bread in the bottom of 6 ovenproof soup bowls. Ladle 1 cup of soup over each. Sprinkle generously with cheese and bake until the cheese is deeply browned and bubbling, about 10 minutes. Allow to cool slightly and serve.