French Onion Soup

Caramelized onions take time, there are some minor shortcuts, but generally you will have to spend 45 minutes doing it.

Ingredients Directions

  • 1/4 cup unsalted butter
  • 3 pounds (about 5 medium) onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp vinegar
  • Salt & pepper to taste
  • 12 (3/4-inch-thick) French baguette slices
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyère cheese

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
  2. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  3. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  4. Stir in vinegar; season with salt and pepper.
  5. Preheat oven to broil.
  6. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  7. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  8. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.

Notes

I like this article about the lies food writers tell about onion cookery.
https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html

Original Recipe

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recipes/french_onion_soup.txt · Last modified: 2021/06/19 14:32 (external edit)

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