Traditional French Onion Soup Recipe

Traditional French Onion Soup Recipe

Traditional French Onion Soup Recipe

Why This French Onion Soup Recipe Works:

With too many onion soups, digging via a layer of congealed cheese finds a disappointing broth that lawful doesn’t taste delight in onions. The ultimate French onion soup recipe combines a gorgeous broth redolent of candy caramelized onions with a slit of toasted baguette and melted cheese. We wanted a foolproof formula for achieving extraordinarily deep taste from the recent-or-backyard onion—the superstar of this classic soup.

The key to a prosperous broth became to caramelize the onions absolutely. The factual information is that caramelizing the onions, deglazing the pot, and then repeating this route of dozens of cases will defend ratcheting up the flavour. The spoiled information is what a laborious, arms-heading in the right direction of this proved to be. Fortunately, we chanced on that if we first cooked the onions, lined, in a hot oven for two and a half hours, we handiest wished to deglaze the onions on the stovetop three or four cases. True one originate of onion (yellow) became satisfactory, but a aggregate of three diversified liquids (water, rooster broth, and beef broth) added most taste. For the topping, we toasted the bread forward of floating it on the soup to avoid losing at bay sogginess and added handiest a modest sprinkling of nutty Gruyère so the broth wasn’t overpowered.

Serves 6

Sweet onions, equivalent to Vidalia or Walla Walla, will produce this dish overly candy. Wait and see when caramelizing the onions in step 2; the total technique takes 45 to 60 minutes. Utilize broiler-stable crocks and defend the rims of the bowls 4 to 5 inches from the heating ingredient to fabricate a lawful gratinée of melted, bubbly cheese. If the employ of long-established soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler except the cheese melts, then hotfoot with the circulate them on top of the soup. For the final word taste, produce the soup a day or two prematurely. Alternatively, the onions would possibly per chance well be ready via step 1, cooled within the pot, and refrigerated for as much as 3 days forward of continuing with the recipe.


  • 3tablespoons unsalted butter, slash into 3 pieces
  • 4kilos onions (about 6 spacious), halved pole to pole and sliced lengthwise ¼ ride thick (leer yelp)
  • Table salt
  • 2cups water, plus further for deglazing
  • ½cup dry sherry
  • 4cups low-sodium rooster broth
  • 2cups beef broth
  • 6sprigs new thyme, tied alongside with kitchen cord
  • 1bay leaf
  • Ground dim pepper

Cheese Croutons

  • 1minute baguette, slash on the bias into ½-ride slices
  • 8ounces Gruyère cheese, shredded (about 2 cups)
  1. For the soup: Alter an oven rack to the decrease-middle plot and heat the oven to 400 levels. Generously spray the within of a spacious (as a minimal 7-quart) Dutch oven with vegetable oil spray. Add the butter, onions, and 1 teaspoon salt to the pot. Cook, lined, for 1 hour (the onions can be moist and pretty diminished in volume). Hang the pot from the oven and shuffle the onions, scraping the underside and aspects of the pot. Return the pot to the oven with the lid fairly ajar and proceed to cook except the onions are very at ease and golden brown, 1½ to 1¾ hours longer, stirring the onions and scraping the underside and aspects of the pot after 1 hour.
  2. Carefully resolve away the pot from the oven and plot over medium-high heat. Cook the onions, stirring repeatedly and scraping the underside and aspects of the pot, except the liquid evaporates and the onionsbrown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too posthaste. Continue to cook, stirring repeatedly, except the pot bottom is coated with a gloomy crust, 6 to eight minutes, adjusting the heat as important. (Jam any browned bits that salvage on the spoon relief into the onions.) Hurry in ¼ cup water, scraping the pot bottom to loosen the crust, and cook except the water evaporates and the pot bottom has formed one more darkish crust, 6 to eight minutes. Repeat the technique of deglazing 2 to 3 extra cases, except the onions are very darkish brown. Hurry within the sherry and cook, stirring repeatedly, except the sherry evaporates, about 5 minutes.
  3. Hurry in 2 cups water, the rooster broth, beef broth, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on the underside and aspects of the pot. Expand the heat to high and bring to a simmer. Minimize the heat to low, quilt, and simmer for 30 minutes. Hang and discard the thyme and bay leaf, then season with salt and pepper to taste.
  4. For the croutons: While the soup simmers, heat the oven to 400 levels. Build up the baguette slices in a single layer on a rimmed baking sheet and bake except dry, crisp, and golden at the aspects, about 10 minutes. Build aside.
  5. Alter an oven rack 6 inches from the broiler ingredient and heat the broiler. Build particular particular person broiler-stable crocks on the baking sheet and discover every with about 1¾ cups of the soup. High every bowl with one or two baguette slices (kill no longer overlap the slices) and sprinkle evenly with the Gruyère. Broil except the cheese is melted and bubbly across the aspects, 3 to 5 minutes. Cool for 5 minutes; abet.

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