French Onion Soup

Patient Gold, Slowly Earned

Few things ask more of your attention than a pot of caramelizing onions. There is no shortcut worth taking, no moment to rush. You simply stand with them — stirring, waiting, watching as something sharp and raw becomes something deeply sweet and amber. French onion soup is, at its heart, a lesson in patience. The reward arrives quietly: a warm bowl, a raft of toasted bread softening beneath melted cheese, and the kind of richness that only comes from time genuinely given.

Ingredients

• 2 tablespoons butter
• 3 medium yellow onions, diced
• 2 teaspoons Alessi Garlic Puree
• 2 teaspoons flour
• 4 cups beef broth
• 1/4 cups red wine
• 6 slices toasts
• 3/4 cups grated Gruyere cheese

Instructions

1. Melt butter in a heavy bottomed pot over medium heat.
2. Add onions and garlic and sauté until soft and translucent, being careful not to brown.
3. Sprinkle in flour and stir.
4. Add broth and red wine and bring to a boil, then reduce heat to a simmer and cook for 30 minutes stirring occasionally.
5. When soup is almost done, line a baking sheet with foil and place toasts on it.
6. Evenly sprinkle cheese over toast and put in oven on broil until cheese is melted and slightly browned.
7. Ladle soup into 6 small bowls and top with toast.