french onion soup

I grew up eating this soup and now every time I make it I’m transported right back to the kitchen of my parent’s restaurant. For me, it’s all about a good piece of bread covered with a heaping mound of good melted cheese, so much so that it cascades down the sides of the bowl. I always burn my tongue on this soup because I can never wait for it to cool before diving right into it. But trust me, it’s always worth it.

1 tablespoon unsalted butter
1 large onion, thinly sliced
Salt, to taste
Freshly ground black pepper
2 teaspoons chopped thyme
2 tablespoons white wine
1 1/2-2 cups low-sodium beef stock
1 1/2-inch thick slice country-style bread
2 ounces Gruyère cheese, grated

1. In a large pot over medium heat, melt butter. Add onions and sauté until onions are well caramelized, stirringly occasionally, about 20-25 minutes. Season with salt and pepper. Add thyme and stir for another 1-2 minutes.
2. Deglaze pan with wine and cook for another 1-2 minutes. Add stock and season with salt and pepper. Bring to a boil, reduce heat, and simmer for another 30 minutes.
3. Preheat broiler. Toast bread under broiler until lightly golden brown.
4. Place a 16-ounce soufflé dish on a baking pan and ladle in soup. Top with toasted bread slice, followed by Gruyère cheese. Season with additional pepper. Broil until cheese is bubbly and melted, about 3-5 minutes.

Serves 1.