French Onion Soup Recipe From The Adaptable Feast

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 thyme sprigs
• 1 cup dry vermouth or dry white wine
• 8 cups packaged mushroom stock
• 1 bay leaf
• One 2-inch piece Parmigiano-Reggiano rind
• ¼ teaspoon dried savory
• Twelve ½-inch-thick slices crusty baguette
• ½ teaspoon minced garlic
• Salt and freshly ground black pepper
• 2 cups grated Gruyère cheese (about 8 ounces)
• 1 beef bouillon cube (such as Knorr brand) or 1 tablespoon veal demiglace base

Directions

1. Preheat the oven to 350°. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring, until the onions begin to brown, about 15 minutes. Add ½ cup of the vermouth and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Cook until the vermouth has evaporated, about 4 minutes. Add the remaining ½ cup vermouth, scrape the pan again and simmer for 4 minutes longer. Transfer the onions to a 3-quart stockpot and add the mushroom stock, bay leaf, Parmigiano-Reggiano rind and savory. Bring to a simmer, cover and cook for 30 minutes.
2. Place the baguette slices on a baking sheet. Smash the garlic into a paste with the side of a knife and combine with the remaining 2 teaspoons of olive oil in a smash bowl. Brush the baguette slices with the oil, sprinkle with salt and pepper and bake until golden brown, about 20 minutes. Place 1 slice of toast in the bottom of each of 4 ovenproof soup bowls. Preheat the broiler.
3. For the vegetarian variation: Remove the thyme sprigs, bay leaf and cheese rind from the soup and discard. Transfer 2½ cups of the soup to a small saucepan, season with salt and pepper and keep warm over low heat.