French onion soup is a comfort food classic: Here's Le Suprême's hearty recipe

Detroit Free Press

French onion is a classic soup that is rich and simple. With melted cheese draped over toasted baguette slices atop the soup and drenched with a hearty broth, it's a comfort food favorite.

This recipe from Le Suprême, No. 4 in our list of Top 10 Dining Experiences, develops its hearty flavor from the long cooking of onions so they caramelize, and the additional simmering of onions in the broth. Because the cheese is melted under a broiler, using ovenproof and broiler-proof bowls is a must.

No. 4:Le Suprême, an ambitious project, honors Detroit's French heritage

Le Suprême French onion soup

Makes: 4 generous servings / Prep time: 40 minutes / Total time: 2 hours (not all active time)

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In this recipe, the chefs at Le Suprême toast the flour to rid it of the raw taste before sprinkling it onto the cooked onions. It’s an essential step because the toasted flour also adds a mild nutty flavor to the soup. This soup makes a hearty and generous four servings.

3 tablespoons butter

2 1/2 pounds of onions, peeled, sliced about 1/4 inch thick (about 8 cups)

Salt to taste

2 tablespoons all-purpose flour, toasted

1/2 cup of white wine

2 tablespoons sweet Madeira wine

5 cups beef stock

1 sprig of thyme

5 black peppercorns

1 bay leaf

Garnish

1 cup shredded Gruyère or Jarlsburg cheese, or more to taste

8 baguette slices (about ¼ inch thick)

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the sliced onions. Sprinkle with a few pinches of salt. Do not salt too heavily because of the salt in the beef stock.

Cook the onions over medium heat for about an hour to caramelize them, stirring while the onions cook to prevent them from sticking to the bottom of the pot or burning. Add a splash of wine or water if the onions stick too much. The onions should be almost the color of dark brown sugar.

Meanwhile, in a separate, small, dry skillet, add the flour and toast until the flour is golden brown, stirring constantly, about 5 minutes. Watch carefully so the flour doesn't scorch or burn.

Wrap the thyme sprigs, peppercorns and bay leaf in a piece of cheesecloth and tie it to enclose.Once onions are caramelized, add wine and Madeira, and cook until the liquid is reduced, scraping up any browned bits on the bottom of the pot. Add the toasted flour and stir to incorporate and allow more browned bits to develop in the bottom of the pot, scraping up those, too.

Add the beef stock while continuing to stir and scrape. Bring the mixture to a simmer. Add the cheesecloth bouquet garni of herbs. Cook the soup for about 1 hour at a low boil, stirring occasionally to prevent sticking and burning.

Meanwhile, toast the baguette slices under the broiler or in a 400-degree oven. Set aside.

Ladle the soup with onions into ovenproof and broiler-proof crocks, ramekins or bowls. Top each with two baguette slices. Sprinkle a generous 2-3 tablespoons of shredded cheese over the baguette slices. Place under the broiler for a few minutes to melt the cheese and lightly brown. Watch carefully to prevent the cheese from over-browning. Serve the soup immediately.

From Le Suprême, Detroit.

Tested by Susan Selasky