This classic Lyonnaise-style French onion soup is a hearty mixture of deeply-colored, caramelized onions, chicken stock, and layers of toasted French baguette. It's topped off with a thick, creamy cheese crust.
Yield: 6 servings
1 tbsp. unsalted butter
2 tbsp. corn oil
1-1/4 lb. onions, peeled and sliced thin
1/2 lb. Emmenthaler cheese, grated
1/2 lb. Gruyere cheese, grated
10 c. chicken stock
1-2 cloves garlic, peeled, crushed, and chopped
1/4 tsp. ground black pepper
Salt to taste
1 French baguette, cut into 36-48 slices
Heat the butter and oil in a saucepan on high heat, add the onions, and sauté for 10-12 minutes until browned.
Mix the grated cheeses together and set aside.
Add the stock and garlic to onions. Boil gently, uncovered, for 20 minutes. Push the soup through a food mill, and add pepper and salt.
Preheat oven to 400°. Arrange bread slices in one layer on a cookie sheet and bake for 8-10 minutes. Place 6-8 slices in each of 6 12-oz. bowls and arrange bowls on a cookie sheet.
Turn oven up to 425°. Sprinkle 2 tbsp. of cheeses on top of bread and fill bowls to the rim with soup. Sprinkle 1/2 c. of cheeses on top of the soup, making sure it covers the soup and touches the entire inside edge. Bake for 30 minutes until cheese is melted and browned. Serve.