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FRENCH ONION SOUP
cook:
2 h
400,755 views Let's Make: French Onion Soup | Cook-Along with Babish Make french onion soup with me!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Bone Marrow and Toasts
4 –6 marrow bones, cut lengthwise or crosswise
cold water & salt (for brining)
1 baguette, sliced into 2 cm pieces (about 4 per serving)
reserved rendered marrow fat (or substitute with butter/oil)
1 garlic clove
salt, to taste
For the Soup
8 large yellow onions, thinly sliced
4 tbsp unsalted butter, divided
1–2 tbsp all purpose flour
1 –2 tsp tomato paste (optional)
2 –3 tbsp brandy
6 cups beef stock or bone broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce (or to taste)
1 tsp fish sauce (optional)
salt, to taste
For the Bouquet Garni
2 –3 sprigs thyme
2 –3 sprigs parsley
1 bay leaf
1 leek green or cheesecloth for wrapping
kitchen twine
For Serving
bone marrow (whipped into a paste)
1 1/2–2 cups grated Gruyère cheese
Optional: finely chopped fresh chives
TOOLS
oven
broiler
refrigerator
Babish skillet
soup pot
Babish Dutch Oven
rimmed baking sheet
wire rack
almuinum foil
oven safe soup crocks
Babish tongs
Babish Chef's knife
Babish cutting board
grater
microplane
Babish tiny whisk
ladle
spoon
kitchen twine
cheesecloth
Babish measuring cups and spoons set
Babish mini prep bowls
immersion blender, optional
food processor, optional
DIRECTIONS
1.
For the Bone Marrow Prep
1.
Brine the bones: Soak marrow bones in salted water overnight (if frozen, this also helps thaw them).
4 –6 marrow bones, cut lengthwise or crosswise
cold water & salt (for brining)
2.
Roast: Preheat oven to 400°F (200°C). Place bones cut side up on a foil "cradle" to prevent tipping. Roast for ~20–25 minutes until marrow is puffed and fat is rendered.
3.
Separate fat and marrow: Cool slightly. Scoop out marrow and reserve. Strain and reserve rendered fat for toasts.
4.
For the Baguette
1.
Slice baguette into 2 cm rounds. Cut some pieces in half if needed to fit soup crocks.
1 baguette, sliced into 2 cm pieces (about 4 per serving)
2.
Brush both sides with marrow fat. Sprinkle with salt.
reserved rendered marrow fat (or substitute with butter/oil)
salt, to taste
3.
Toast in a 400°F oven (preferably convection) on a wire rack until golden brown and crispy, flipping if needed.
4.
For the Onions
1.
In a large nonstick or heavy-bottomed sauté pan, melt 2 tbsp butter over medium heat.
2 tbsp unsalted butter, divided
2.
Add sliced onions and a splash (~½ cup) of water. Cover and cook over medium-low heat until softened (~5–10 min).
8 large yellow onions, thinly sliced
3.
Remove lid, stir frequently, and cook down for 45–60 minutes, adding water as needed to prevent burning. You want them soft, sweet, and deeply golden.
4.
For the Soup
1.
Transfer onions to a soup pot with 1–2 tbsp butter.
1 tbsp unsalted butter, divided
2.
Add 1–2 tbsp flour and cook, stirring, for 1–2 minutes to lightly brown and cook off raw flour taste.
1–2 tbsp all purpose flour
3.
Stir in tomato paste (if using).
–2 tsp tomato paste (optional)
4.
Deglaze with brandy, scraping up fond.
2 tbsp –3 tbsp brandy
5.
Add stock in stages, stirring well to incorporate flour.
6 cups beef stock or bone broth
6.
Add soy sauce, Worcestershire, and fish sauce. Simmer for 30 minutes.
1 tbsp soy sauce
1 tbsp Worcestershire sauce (or to taste)
1 tsp fish sauce (optional)
7.
For the Bouquet Garni
1.
Tie herbs in leek greens or cheesecloth.
2 –3 sprigs thyme
2 –3 sprigs parsley
1 bay leaf
leek green or cheesecloth for wrapping
2.
Add to soup and simmer during the last 15–20 minutes. Remove before serving.
3.
For the Assembly and Broiling
1.
Preheat broiler.
2.
Spread whipped bone marrow on toasts, then grate raw garlic over each one.
bone marrow (whipped into a paste)
1 garlic clove
3.
Ladle hot soup into oven-safe crocks, place toasts on top, and generously top with grated Gruyère.
1 1/2–2 cups grated Gruyère cheese
4.
Broil until the cheese is melted, bubbly, and golden brown (2–5 minutes depending on your broiler).
5.
For the Finishing
1.
Garnish with chopped chives.
Optional: finely chopped fresh chives
2.
Enjoy with temperature-aware caution
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