French Onion Potato Soup

 French Onion Potato Soup

Ingredients

• 3 pounds yellow onions, sliced 1/2-inch thick

• 1 cup water

• 2 tablespoons extra-virgin olive oil, divided

• 2 teaspoons salt, divided, plus more to taste

• 1 teaspoon light brown sugar

• 6 cups beef broth, divided

• 1 clove garlic, minced

• 2 1/4 pounds russet potatoes, peeled and sliced into 1-1/2-inch pieces

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 3/4 cup half and half, warmed

• 1 teaspoon Worcestershire sauce

• 4 to 6 (1-inch-thick) slices of baguette

• 1 to 1 1/2 cups freshly grated sharp cheddar cheese

• Fresh thyme, for serving, optional

Method

1. Steam the onions:

   Add the sliced onions to a large nonstick skillet. Pour in the water, then add 1 tablespoon of the olive oil, and 1 teaspoon of the salt. Set the skillet over medium-high heat and bring the water to a simmer. Cover the pan with a lid and cook the onions until soft, about 10 minutes.
2. Caramelize the onions:

   Remove the lid and sprinkle the brown sugar over the onions. Use a rubber spatula to spread the onions across the bottom and up the sides of the pan in an even layer. Let them cook for about 1 minute, then stir,  scraping up any browned bits from the bottom. Repeat these steps until the onions are deep brown in color and caramelized, 15 to 20 minutes. Transfer the onions to a small bowl and set aside.
3. Deglaze the pan:

   Pour 1 cup of the beef broth into the skillet set over high heat. Use the spatula to scrape up all the browned bits from the bottom of the pan. Remove from the heat and hold this liquid aside in the skillet.
4. Cook the potatoes:

   Heat the remaining 1 tablespoon of olive oil in a large soup pot or Dutch oven set over medium-high heat. When it’s hot, add in the minced garlic and sauté it until fragrant, 30 seconds to 1 minute.

   Pour in the sliced potatoes and stir to coat them with the oil and garlic. Add in the remaining 5 cups of beef broth, the remaining 1 teaspoon of salt, the black pepper, and the deglazing liquid from the skillet. Bring the mixture to a boil.

   Reduce the heat to keep the mixture at a simmer and cook the potatoes until they’re very soft, about 10 minutes.
5. Blend and finish the soup base:

   Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. (You can also purée it in batches in a stand blender.)

   Slowly add in the warmed half and half to the blended soup base, whisking constantly. Then, add in the Worcestershire sauce and the reserved caramelized onions. Return the pot to the burner set to medium heat. Stir and simmer the soup until warmed through, about 5 minutes. Taste and adjust the seasoning with additional salt and pepper if needed, and remove the pot from the heat.
6. Broil and serve:

   Set the oven broiler to high and arrange oven-proof soup crocks on a rimmed baking sheet. Ladle the soup into each crock, leaving about 1 inch of space at the top. Float a slice of baguette on the soup, then top each with about 1/4 cup of the cheese.

   Place the baking sheet with the crocks under the broiler until the cheese is melted, browned, and bubbling, 2 to 4 minutes. Remove them from the oven. Sprinkle a little fresh thyme over each bowl, if using, then serve the soup immediately.

   It’s best to store any leftover soup before adding the bread and cheese to the top. Allow the soup to cool completely, and store in an airtight container in the fridge for up to 4 days. It will thicken as it chills. When reheating, add a splash of beef broth to loosen it up, then top with the bread and cheese and broil as directed.