Rich, hearty broth, crunchy bread and gooey cheese make this bowl of french onion and leek soup pure comfort food goodness.
- 3 Tbsp unsalted butter
- 2 lbs onions, sliced into half moons
- 1 lb leeks, white and pale green parts, sliced into half moons, and washed thoroughly
- 4 oz shallots, diced (about 2 large)
- 2 cloves garlic minced
- 2 Tbsp Wondra flour (or AP fkour)
- 1 Tbsp light brown sugar, packed
- 1 Tbsp sherry vinegar
- 1 1/2 cups dry white wine
- 1 quart beef stock
- 1 Tbsp fresh thyme, minced
- 1 bay leaf
- kosher salt and freshly ground black pepper
- 2 Tbsp port
- 1 baguette, sliced and lightly toasted
- 8 oz gruyere thinly sliced or grated
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Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot.
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Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden.
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Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. The mixture should be very soft and golden.
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Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the light brown sugar, vinegar, and a pinch of salt and cook until onions are a deeply golden and very soft, an additional 15 mins.
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Add the wine, bring to a boil, and then reduce to a simmer. Be sure to scrape up all the brown bits from the bottom of the pot as you deglaze with the wine.
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Pour in the stock and stir in the thyme, bay leaf, salt and pepper (to taste). Cover and simmer for 30 mins.
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Add the port and simmer uncovered an additional 5 mins.
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Slice the baguette into rounds and lightly toast in the oven or a toaster.
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Ladle the soup into oven safe bowls or crocks, top with a couple of rounds of toasted baguette and slices or a good sprinkling of the grated gruyere.
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Turn your broiler up to high and broil the tops until melted and golden brown. Serve immediately.