French Three Onion Soup

Ingredients:

• 1 tbsp (15 g) butter
• 1 teaspoon olive oil
• 0.7 kg onions, peeled and cut into thin half rings (about 6 cups chopped)
• 6 shallots, thinly sliced ​​(1 3/4 cups)
• 1 leek, white and light green parts thinly sliced, rinsed well, green tops discarded
• 3-4 fresh sprigs of thyme
• 1 fresh sprig of rosemary
• 1 tbsp flour
• 4 cups lightly salted beef broth
• 2 tbsp of water
• 2 tsp Worcestershire sauce
• 1/4 tbsp. dry sherry
• 8 slices whole grain baguette (0.5 cm thick), 60 g, toasted
• 0.5 cup finely grated Gruyere (about 50 g)
• 1 tbsp chopped fresh chives

Preparation:

1. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion, shallot, and leek, season with salt and pepper to taste. Stir and cover. Cook, undisturbed, until the onion is soft and beginning to darken, about 10-15 minutes.
2. Remove the lid and continue cooking, stirring frequently, until the onions are richly browned and caramelized, about 25 to 30 minutes. (If the onions begin to burn, add water 1 tablespoon at a time.) Meanwhile, tie the reserved leeks with the thyme and rosemary using kitchen string.
3. Sprinkle the onions with flour and cook, stirring, for 2-3 minutes until the flour is completely incorporated. Stir in the stock and 2 cups of water, scraping up any browned bits from the bottom of the pan; add the herb bunch. Reduce the heat and simmer until thickened, 20-25 minutes. Stir in the Worcestershire sauce and remove from the heat. Discard the herb bunch, stir in the sherry, and season with salt and pepper to taste.
4. Preheat the oven to broil. Ladle the soup into 4 oven-safe bowls (450 ml each) or ramekins and arrange them on a baking sheet. Top each serving with 2 slices of baguette and sprinkle with cheese. Place in the broiler and broil until the cheese is melted and golden brown, about 1 minute. Sprinkle with chives and serve.
   
   

   Note

   
   Serving suggestion: Turn this hearty soup into a complete meal with a salad of leafy greens, chopped endive, and beets, dressed with a vinaigrette.