Two-stock Onion Soup Recipe

Soup Preparation

1. 1

   Prepare the Onions

   In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized, about 20-25 minutes.

2. 2

   Add Garlic and Wine

   Once the onions are caramelized, add the minced garlic and cook for an additional 2 minutes. Then, pour in the dry white wine and scrape the bottom of the pot to deglaze.

3. 3

   Combine Stocks

   Add the veal stock and chicken stock to the pot. Stir in the thyme, salt, and black pepper. Bring the mixture to a simmer and let it cook for 20 minutes to blend the flavors.

4. 4

   Prepare the Croûtons

   While the soup is simmering, preheat the oven to 375°F (190°C). Place the slices of French bread on a baking sheet and toast in the oven for about 10 minutes, or until golden brown. Remove from oven and set aside.

5. 5

   Serve the Soup

   Ladle the hot soup into bowls. Top each bowl with a slice of toasted French bread and sprinkle generously with grated Gruyère cheese. Place under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.