There's nothing like French onion soup on a cold day, and thankfully, this bistro classic is easy to make at home. We use sweet Vidalia onions and cook them slowly so they caramelize—that’s the key to this recipe. A touch of Marsala, Madeira, or Port adds richness to the beef stock. Serve the soup in ovenproof bowls so you can broil the Gruyere-topped toast in each portion.
Ingredients
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¼ cup extra-virgin olive oil
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3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
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2 tablespoons unsalted butter
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1 clove garlic, minced (1 teaspoon)
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3 thyme sprigs
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1 bay leaf
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Kosher salt and freshly ground white pepper
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½ cup dry vermouth or dry white wine
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2 quarts beef stock, preferably homemade
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⅓ cup sweet Marsala, Madeira, or port wine
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6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
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8 ounces Gruyère, coarsely grated (2 cups)
Directions
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Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
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Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
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Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
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Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)