This classic soup was traditionally the 'hangover-remedy' soup, sold in all-night cafes in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning, following a night of indulgence. Often the soup is thickened with 1 1/2 tbsps of flour sprinkled into the sautéed onions.
- 4 large onions, finely sliced
- 1/4 cup butter
- 2 tbsps olive oil
- 2 tbsps garlic, minced
- 1/2 cup Pinot Noir
- 4 cups beef broth
- 2 large bay leaves
- salt and pepper to taste
- 6 pieces of French bread, thickly sliced
- 3/4 cup Swiss cheese, grated
In a large cast iron dutch oven, heat butter and oil together. Once oil is hot, add onions and garlic and cook over medium heat for approximately 30 to 45 minutes, stirring occasionally, until caramelized but not burned. If you wish for a slightly thickened soup, sprinkle in 1 1/2 tbsps of flour and blend well. Deglaze with Pinot Noir. Add broth along with seasonings and bring to a rolling boil. Reduce to simmer, cover and cook for 30 minutes. Remove bay leaves and adjust seasonings if necessary. Preheat oven on broiler setting. Place 6 soup cups on a cookie sheet and fill to 3/4 volume. Place a French bread crouton on top of the soup and cover evenly with Swiss cheese. Place under broiler until bread is toasted and cheese is fully melted. Serve immediately.