关于此食谱

一道永恒的小酒馆经典菜肴，在自己的厨房里轻松烹饪。深焦糖化的洋葱在浓郁的牛肉高汤中炖煮，加入一点白葡萄酒和新鲜百里香，盛入陶罐中，铺上烤脆的法棍片，再覆盖一层冒泡的金黄色格鲁耶尔芝士。这道菜需要耐心——但成果绝对值得每一分钟的付出。

步骤说明

1. 1

   Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium heat]. Add all the sliced yellow onions, kosher salt, and granulated sugar. Stir to coat well. Cook uncovered, stirring every 5–8 minutes, for 50–60 minutes total. The onions should slowly turn deep golden-brown and jammy. If they're browning too fast or sticking, lower the heat and add a splash of water to deglaze. Don't rush this step — properly caramelized onions are the soul of this soup.

2. 2

   Add the garlic minced and cook, stirring, for 1 minute until fragrant.

3. 3

   Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine cook down for about 3 minutes until mostly evaporated.

4. 4

   Sprinkle the all-purpose flour over the onions and stir well to coat. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

5. 5

   Gradually pour in the beef broth and water, stirring constantly. Add the thyme sprigs, bay leaves, Worcestershire sauce, and black pepper. Bring to a boil, then reduce heat to ^[low]. Simmer uncovered for 20–25 minutes. Remove the thyme sprigs and bay leaves. Taste and adjust kosher salt and black pepper as needed.

6. 6

   While the soup simmers, preheat your oven to ![400°F]. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil. Bake for 6–8 minutes, flipping once halfway through, until golden and crisp. Set aside.

7. 7

   Grate the Gruyère (and Parmesan cheese if using) and set aside. Have your oven-safe soup crocks ready on a sturdy baking sheet.

8. 8

   Switch your oven to the broiler setting (^[high]). Ladle the hot soup into the oven-safe crocks, filling them about 3/4 full. Place 1–2 toasted baguette slices on top of each crock, slightly overlapping if needed. Pile a generous handful of Gruyère (and Parmesan cheese if using) over the bread, covering it completely and letting it drape over the edges of the crock slightly.

9. 9

   Carefully place the baking sheet with the filled crocks under the broiler, about 6 inches from the heat. Broil for 3–5 minutes, watching closely, until the cheese is fully melted, bubbly, and has golden-brown spots. Remove carefully — the crocks will be extremely hot. Let rest for 2 minutes before serving.