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French Onion Soup

French Onion Soup

Put effort into caramelising the onions, plus use the best available beef broth to get the best out of this recipe. 

Ingredients

  • 4 large yellow onions, you’ll want about 5 lbs. onions total for this recipe
  • 2 large sweet onions
  • 6 Tablespoons salted butter 
  • 2 sprigs fresh thyme
  • Bay leaves
  • ¾ cup dry white wine, such as Chardonnay or Pinto Grigio. 
  • 4 cups beef broth
  • 1.5 cups chicken broth 
  • 1 teaspoon Worcestershire sauce
  • 1 baguette
  • 3 Tablespoons olive oil
  • 6 slices Gruyere or Emmental chees

Directions

  • Slice the onions into strings of medium-size. They’ll shrink down and you don’t want them too thin. (Using a mandoline slicer makes this much easier).
  • Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
  • Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  • The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 15 minutes or so. 
  • As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to ‘clean’ the bottom of the pot. Repeat as needed throughout the cooking process.
  • During the last 15 minutes, add any remaining wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are richly brown and sweet.
  • Add the beef broth, chicken broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
  • While the soup simmers, preheat the oven to 350 degrees. 
  • Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
  • Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
  • Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
  • Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!
French Onion Soup

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