The attention you give the alliums – a full house of sweet onions, shallots, leeks and garlic in this case – as they slowly soften and caramelize is the key to this comforting, richly flavored twist on the classic French onion soup recipe.
Ingredients (Serves 4)
- 3 tbsp (40g) unsalted butter
- 1 tbsp olive oil
- 1⅓ lb (600g) sweet onions, peeled, halved and thinly sliced (the OXO Good Grips Mandoline from Amazon is perfect for the job)
- 10½ oz (300g) banana shallots, peeled, halved and thinly sliced
- 2 leeks, trimmed and thinly sliced (white and pale green parts only)
- Salt and freshly ground black pepper
- 1 tsp superfine sugar
- 4 garlic cloves, peeled and thinly sliced
- 2 tbsp all-purpose flour
- 1 cup (250ml) dry white wine
- 5 cups (1.2 liters) hot fresh beef stock or broth
- 4 slices French bread
- 3½ oz (100g) Manchego cheese, finely grated
- 1 tsp fresh thyme leaves
Method
- Melt the butter and olive oil in a large, heavy-bottomed lidded saucepan (our Cookware Editor loves the Our Place Titanium Always Pan Pro). Add the onions, shallots, and leeks with a pinch of salt, partially cover, and cook gently for about 30 minutes, stirring occasionally, until very soft and barely colored.
- Sprinkle with the superfine sugar and cook uncovered for about 20 minutes, until the liquid has evaporated and the onions and leeks begin to caramelize to a rich, golden color. You may need to slightly increase the heat to encourage this; they should be extremely sweet and tender. Stir in the garlic and cook for 5 minutes more.
- Add the flour, stirring well. Increase the heat and gradually add the wine and stock, stirring as you go. Bring to a boil, partially cover, and simmer for 20 minutes. Season to taste.
- To serve, toast the bread lightly on both sides under the broiler. Divide the soup between heatproof bowls (like these classic French onion soup bowls) and place a slice of toast on top of each. Sprinkle with the grated cheese and half the thyme, then broil until melted and bubbling. Scatter over the remaining thyme and serve, taking care as the bowls will be very hot.
Keep up the rustic French theme and serve this delicious soup with Gluten-free baker, Aran Goyoaga's Rosemary Fougasse.
