Parlez-vous French Onion Soup?

It's November. A chilly afternoon. The wind is blowing leaves around. To me, this means one thing: it's time for soup. But not just any soup--I have a serious urge for my favorite French classic--French Onion Soup with ooey-gooey melted Gruyère cheese crostini on top

Gruyère, the main ingredient in any good fondue, is nutty, spicy and earthy with a bit of savory sweetness. Made from raw whole cow's milk, this stuff melts perfectly and tastes amazing. Don't substitute some silly supermarket "Swiss" for this soup. The Gruyère is the star of the show here so do not skimp on the cheese!

Total cost for this amazing classic soup? About $18. Yes, we're talking 3 bucks per person, which means it's time to have friends over for lunch and enjoy.

French Onion Soup with Gruyere Crostini
(Soup a l’oignon Gratinee)
Serves 6

6 tbsp. butter
1 tbsp. olive oil
7 medium yellow onions, peeled and thinly sliced
1 tsp. sugar
Salt
1 tbsp. flour
8 cups beef stock
2 cups dray white wine
Freshly ground black pepper
1 baguette
1 lb. Gruyere, shredded

1. Melt 3 tbsp. of the butter with the olive oil in a large heavy pot over medium-low heat. Add onions, cover, and cook, stirring occasionally until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, add sugar, and season to taste with salt. Continue cooking, stirring frequently, until onions are very soft and a deep golden brown, about 30 minutes.

2. Reduce heat to medium, sprinkle in flour, and cook, stirring constantly, for 2-3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Salt and pepper and simmer for about 30 minutes. Adjust seasonings to taste.

3. Preheat oven to 425 degrees. Meanwhile, cut 8 thick slices from the baguette. Butter both sides of bread with remaining 3 tbsp. of butter. Put on baking sheet, toast in the oven, turning once, until golden brown on both sides.

4. Place a slice of toast in the bottom of each of eight ovenproof bowls (or however many you’re serving), then fill the bowls with onion soup. Sprinkle a thick layer of cheese on top of the soup. Set bowls into two baking pans, put in the oven, and bake until cheese is golden and soup is bubbling, 10-15 minutes.

Recipe courtesy of Saveur Magazine Sept/Oct 1999