One-Pot French Onion Soup With Garlic-Gruyère Croutons
"I donâ??t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And whatâ??s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing. Featured in: A Snip Of The Shears Tames A Cheesy Soup...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
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Salt
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8 medium onions
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4 celery stalks, coarsely chopped
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4 medium carrots, peeled and coarsely chopped
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2 bay leaves
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4 thyme sprigs
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8 tablespoons (1 stick) unsalted butter
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Black pepper
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1 cup port wine
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Lemon juice, to taste, optional
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6 ounces baguette loaf, cut into 1/2-inch-thick slices
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2 garlic cloves, halved
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8 ounces Gruyère cheese
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