French Onion Soup
Served with a tartly dressed green salad, this soup is hearty and
filling enough for a light supper. I like the convenience of using
chicken broth, but if you have a good beef broth on hand, feel free
to use it for even deeper flavor.
- Yields 9 cups; serves six.
- 4 Tbs. unsalted butter
- 6 large yellow onions (about 3-1/4 lb. total), sliced about
1/8 inch thick
- Salt and freshly ground black pepper
- 2 tsp. all-purpose flour
- 1 cup dry white wine (not oaky), such as Sauvignon Blanc or
Pinot Grigio
- 8 cups homemade chicken or beef broth, or low-salt canned chicken
broth
- 1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf
tied together with kitchen twine
- 1 baguette, cut into as many 3/8-inch slices as needed to cover
six soup crocks
- 1-1/2 cups (about 6 oz.) grated Gruyère cheese
In a large, wide soup pot (at least 4-1/2 qt.), melt the butter over
medium heat. Add the onions and season lightly with salt and pepper.
(It might seem like you have far too many onions, but they'll cook
down to about one-quarter of their original volume.) Cook the onions
gently, stirring frequently, until they're very soft and have begun
to turn a dark straw color, 35 to 45 min.; I like them when they're
still a little toothy and haven't yet begun to brown too much.
When the onions are ready, stir in the flour and cook for 3 to
4 min., stirring frequently. Pour in the wine and increase the heat
to medium high, stirring and scraping to loosen any caramelized
juices, until the liquid is mostly reduced, 5 to 8 min. Add the
broth, toss in the tied herbs, and bring to a simmer. Season to
taste with salt and pepper and simmer for 20 to 30 min. to infuse
the broth with onion flavor; the onions should be soft but not falling
apart. Remove the herb bundle and taste the soup for seasoning.
The soup can be made ahead to this point and then cooled and refrigerated
for a few days.
To serve -- Heat the oven to 350°F, put the baguette slices
on a rack, and toast lightly (7 to 10 min.); set aside. Increase
the oven temperature to 450°F. Bring the soup back to a simmer.
Set six ovenproof soup crocks on a heavy baking sheet and ladle
the soup into the crocks. Float a few toasted baguette slices on
top, enough to cover the soup surface without too much overlap.
Top the bread with a handful (about 1/4 cup) of the grated Gruyère.
Slide the baking sheet into the oven and bake until the cheese is
melted and just browning in spots, 10 to 12 min.
French Onion Soup
- 5 sweet onions (like Vidalias) or a combination of sweet and
red onions (about 4 pounds)
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups white wine
- 10 ounces canned beef consume
- 10 ounces chicken broth
- 10 ounces apple cider (unfiltered is best)
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together
with kitchen string
- 1 loaf country style bread
- Kosher salt
- Ground black pepper
- Splash of Cognac (optional)
- 1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and
finely slice into half moon shapes. Set electric skillet to 300 degrees
and add butter. Once butter has melted add a layer of onions and sprinkle
with a little salt. Repeat layering onions and salt until all onions
are in the skillet. Do not try stirring until onions have sweated
down for 15 to 20 minutes. After that, stir occasionally until onions
are dark mahogany and reduced to approximately 2 cups. This should
take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing
the wine to a syrup consistency. Add consume, chicken broth, apple
cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven
safe soup crocks. Place the slices on a baking sheet and place
under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet
garni and ladle soup into crocks leaving one inch to the lip.
Place bread round, toasted side down, on top of soup and top with
grated cheese. Broil until cheese is bubbly and golden, 1 to 2
minutes.
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey thanks for such a nice collection of delicious French Onion Soup Recipe, all are superb..
By Millicent
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
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