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FRENCH ONION SOUP

cook:

2 h 30 min

Picture for FRENCH ONION SOUP

7,562,785 views  French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.

4 Servings

US

original

metric

INGREDIENTS

For the soup:

For the soup:

Spanish onions

3 Spanish onions

high quality beef stock (or amped up store bought stock, see below)

6 cups high quality beef stock (or amped up store bought stock, see below)

Olive Oil

3 tbsp Olive Oil

flour

2 tbsp flour

dry sherry

1 cup dry sherry

Soy sauce (optional)

Soy sauce (optional)

Fish sauce (optional)

Fish sauce (optional)

Day old French baguette (for topping)

Day old French baguette (for topping)

Kosher Salt

Kosher Salt

Black Pepper

Black Pepper

Gruyere cheese, shredded (for topping)

Gruyere cheese, shredded (for topping)

For the Amped  Up Store Bought Stock

For the Amped Up Store Bought Stock

parsley

1 bunch parsley

Sliced carrots

Sliced carrots

Thyme sprigs

Thyme sprigs

garlic cloves, halved

3 garlic cloves, halved

bay leaves

2 bay leaves

of peppercorns

sprinkle of peppercorns

(optional)

2 cloves (optional)

Parmesan cheese rind

Parmesan cheese rind

DIRECTIONS

1.

For the Soup

1.

Start by preparing your onions. Peel them and then cut in half from pole to pole - through the root and stem. Remove the tough root part by cutting it away with your knife. Then thinly slice them pole to pole - like cutting with the grain of the onion. This gives the slices more structural integrity so that they stand up to the slow cooking method.

Spanish onions

3 Spanish onions

2.

Repeat this process with the rest of the onions.

3.

Next prepare your stock. Ideally you would use homemade beef stock, but you can also “soup” up a store bought version. To do that, add your beef broth to a stock pot and bring to a simmer. Add aromatics like parsley, sliced carrots, thyme sprigs, garlic, bay leaves, peppercorns, cloves, and parmesan rind. Let it simmer for 1 hour.

parsley

1 bunch parsley

Sliced carrots

Sliced carrots

Thyme sprigs

Thyme sprigs

garlic cloves, halved

3 garlic cloves, halved

bay leaves

2 bay leaves

of peppercorns

sprinkle of peppercorns

(optional)

2 cloves (optional)

Parmesan cheese rind

Parmesan cheese rind

4.

In a large dutch oven drizzle olive oil and let heat up for one minute. Dump in the sliced onions. It will look like way too many, but just trust me.

Olive Oil

3 tbsp Olive Oil

5.

Slowly caramelize the onions over medium heat. Keep them moving constantly, and scrape down the sides of the pot.

6.

The onions are done when they are soft, jammy, and caramelized with a lot of fond on the bottom of the pot.

7.

Add flour to the onions and cook for 1-2 minutes.

flour

2 tbsp flour

8.

Deglaze the pot with dry sherry and cook, scraping up fond from the bottom of the pot.

dry sherry

1 cup dry sherry

9.

Once the alcohol is cooked off, add the beef broth. Make sure to strain it first if you added aromatics.

high quality beef stock (or amped up store bought stock, see below)

6 cups high quality beef stock (or amped up store bought stock, see below)

10.

Let the whole thing simmer for 5-10 minutes to let the flavors get to know each other.

11.

Optional: add umami boosters. I like to add a splash of fish sauce and soy sauce to richen the flavors.

Soy sauce (optional)

Soy sauce (optional)

Fish sauce (optional)

Fish sauce (optional)

12.

Cut thick slices of day-old french baguette. Put them on a baking sheet. Drizzle with olive oil and top with salt and pepper.

Day old French baguette (for topping)

Day old French baguette (for topping)

Olive Oil

Olive Oil

Kosher Salt

Kosher Salt

Black Pepper

Black Pepper

13.

Toast bread in a 400°F oven for 5 minutes.

14.

Slice a clove of garlic in half and rub down each piece of bread with the garlic.

garlic cloves, halved

garlic cloves, halved

15.

Check the soup for salt and pepper and season as necessary.

Kosher Salt

Kosher Salt

Black Pepper

Black Pepper

16.

Ladle soup into broiler-safe cups. Top with sliced baguette and shredded cheese.

Gruyere cheese, shredded (for topping)

Gruyere cheese, shredded (for topping)

17.

Put the bowls onto a baking sheet and put into an oven preheated to broil. Broil for 3-5 minutes until golden brown.

18.

Garnish with chives and serve and enjoy!

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