The origin of French onion soup seems to have a lot to do with King Louis XV. Some historians say he returned from a day of hunting to a limited cupboard containing onions and champagne. His cook would have triumphed on Chopped for inventing such an elevated dish with such humble ingredients! Other stories give credit to the King’s father-in-law who was visiting from Poland when he came across this delicious soup in a restaurant and insisted it be served to his daughter’s husband. The soup was ubiquitous in 18th century French kitchens and enjoyed a surge in popularity in the 1960’s when Julia Child introduced French cuisine to the uncultured American masses. This sweet onion-y, tangy, cheesy, bready soup will never go out of style. By the way, I used Vidalia onions which are more than twice as sweet as most others. While all Vidalia onions are sweet, not all sweet onions are Vidalias which are grown only in certain areas of Georgia. You’ll recognize them by their flat shape and yellow outer peel.

Directions

The beef stock is a rich beef and veal bone stock that you make ahead and save in the freezer for this wonderful soup... or for a mushroom sauce over beef. Slice the onions with a mandolin and always use your finger guard!

Step 1

Heat olive oil in a large Dutch oven over medium heat. Add the sliced onions and sauté until caramelized, reducing the heat as necessary and adding a few pats of butter from time to time.

Step 2

Add the flour to the caramelized onions and cook out the rawness of the flour while stirring. This takes just a few minutes.

Step 3

Add the beef stock. Lower heat and simmer.

Step 4

Add the cognac or brandy. Add the thyme and continue cooking over low heat in order to reduce and just slightly thicken the soup. Cook for a couple of hours if you have the time. Just keep an eye on the heat and don't let the soup boil up more than once. Keep it at a low simmer.

Step 5

Add the teaspoon of vinegar close to the end. Keep stirring.

Step 6

Heat oven to 400 degrees.

Step 7

Prepare croutons. Slice the bread into thick slices. Smear the slices with softened butter and a little roasted garlic. Sprinkle some thyme over the bread.

Step 8

Pour the soup into an oven proof crock. Place a crouton over the soup in each crock, then spread the cheese over the croutons and place the crock in the oven. Bake until the soup is bubbling, and the cheese is a dark golden color.

Step 9