In Season: French Onion Soup

French Onion Soup by Kacie McMackin

Recipe and photos by Kacie McMackin

French Onion Soup is one of my very favorite things. I’ve been making it for years. A couple of things I’ve learned over the years: it really makes a difference how you slice your onions so be sure to do it pole to pole; be sure to really let those onions caramelize into the deepest, richest brown or your soup will be limp and watery; it’s okay to make this soup as an excuse to consume bread that’s been smothered in cheese; once the broth has been added, be sure to let it reduce and thicken; if you’re a vegetarian, this recipe can be made using your favorite vegetable broth in place of the beef broth; eat it with people you love.

This recipe is pretty easy, and although it takes some time to get the onions nice and caramelized, you don’t have to babysit the pot. Just keep the heat nice and low, and come back to check and stir between things. I make it all the time, and I hope it becomes part of your regular rotation as well.

Ingredients
6 Tbsp. butter, (3/4 stick)
2 Tbsp. extra virgin olive oil
5 large yellow onions, trimmed, peeled, halved, and thinly sliced pole to pole
2 cloves garlic, minced
1 cup red wine
2 Tbsp. dijon mustard
3 Tbsp. flour
6 sprigs fresh thyme
2 bay leaves
2 quarts low sodium beef broth (or sub. a rich vegetable broth to keep it vegetarian)
kosher salt
freshly ground black pepper
1 baguette*, thinly sliced
1/2 cup Grana Padano or Parmesan, grated
1 cup Emmental or Gruyere, grated
chives, thinly sliced

Directions
In a large dutch oven, heat the oil and butter over medium heat. Add the onions, garlic, thyme, one bay leaf, a pinch of salt and pepper, Cook the onions, stirring often, for about 2 hours, until the onions are caramelized (a dark, rich brown color). Discard the bay leaf and thyme stems.

Add in the wine and dijon. Stir continuously until the wine has reduced and the onions are “dry” again. Reduce the heat. Dust the onions with the flour and stir continuously for five minutes.

Add in the broth and the second bay leaf. Bring to a simmer and cook, uncovered for 30-45 minutes, until the broth has reduced, and the soup has thickened.

Preheat your broiler. Toss the two grated cheeses together in a small bowl. Transfer the soup into ovenproof bowls, top with a layer of bread, sprinkle with a bit of the cheeses. Place them under the broiler, on a cookie sheet, until the cheese is bubbly and golden. Sprinkle with chives and serve immediately.

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Kacie McMackin is a food writer, recipe developer, artist, and photographer, as well as co-owner of The Walled Garden and Kings & Daughters Brewery in Hood River. She’s passionate about seasonal, locally inspired cooking and sharing the joy of good food and drink with her family and community.