Name: Quicker French Onion Soup
Total time: 2 h 15 min
Cuisine: FrenchEurope
Ingredients: 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below); Table salt; 3 tablespoons unsalted butter , cut into 3 pieces; 2 cups water , plus extra for deglazing; 1/2 cup dry sherry; 4 cups low-sodium chicken broth (see note); 2 cups beef broth (see note); 6 sprigs fresh thyme , tied with kitchen twine; 1 bay leaf; Ground black pepper; 1 small baguette , cut into 1/2-inch slices; 8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Quicker French Onion Soup

By America's Test Kitchen

Published on November 9, 2007

Time

2¼ hours

Yield

Serves 6

Ingredients

Soup

6 large yellow onions (about 4 pounds), halved and cut pole to pole into ¼-inch-thick slices (see illustration below)Table salt 3 tablespoons unsalted butter, cut into 3 pieces2 cups water, plus extra for deglazing½ cup dry sherry 4 cups low-sodium chicken broth (see note)2 cups beef broth (see note)6 sprigs fresh thyme, tied with kitchen twine1 bay leaf Ground black pepper

Cheese Croutons

1 small baguette, cut into ½-inch slices8 ounces shredded Gruyère cheese (about 2 ½ cups)

Before You Begin

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. This variation uses a microwave for the initial cooking of the onions, which dramatically reduces the cooking time. The soup's flavor, however, will not be quite as deep as with the stovetop method. If you don't have a microwave-safe bowl large enough to accommodate all of the onions, cook in a smaller bowl in 2 batches.

Instructions

for the soup

Combine onions and 1 teaspoon salt in large microwave-safe bowl and cover with large microwave-safe plate (plate should completely cover bowl and not rest on onions). Microwave on high power for 20 to 25 minutes until onions are soft and wilted, stirring halfway through cooking. (Use oven mitts to remove bowl from microwave and remove plate away from you to avoid steam burn.) Drain onions (about 1/2 cup liquid should drain off).

Place Dutch oven over medium-high heat and melt butter before adding wilted onions. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

to serve

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.