French Onion Soup Recipe

I recently posted some pictures of a batch of French onion soup I made on social media and have been asked for a recipe.  Since I do not plan to film a video version of the recipe any time soon, I’ll do the next best thing and provide it in written form here. Here it is:

Ingredients

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons unsalted butter
3 teaspoons coarse salt (~2 if using table salt)
3 cups beef broth (‘Better than Buillion’ Beef Base is a much better option than the cubes.)
2 cups homemade smoked turkey stock, recipe is on my YouTube channel (chicken stock works fine too)
1-2 cups dry white wine (optional but very good addition if you have it)
Bouquet garni: a few thyme sprigs, 1 rosemary sprig, and a bay leaf (all inside a tea leaf straining ball)
Ground black pepper to taste
1/2 loaf homemade sourdough bread or country style bread
Gruyere cheese, sliced (Fontina works well too)

Directions

  1. Trim, peel, and cut onions in half lengthwise (through the root ball). Thinly slice into half-moon shapes.
  2. Set pot to medium (~300 degrees F) and add butter.
  3. Once butter has melted, add a layer of onions and sprinkle with a teaspoon of salt.
  4. Repeat layering onions and salt until all onions are in the pot.
  5. Do not stir until onions have sweated down for 15-20 minutes. (Do not let them burn. Turn down heat more if necessary.)
  6. Stir occasionally until onions are dark colored, mushy, and reduced to approximately 2 cups. This should take 45 minutes to 1 hour (or more).
  7. Deglaze the pot by turning up the heat, adding the wine, scrapping the bottom and sides, and
    reducing the wine to a syrup consistency.
  8. While onions are cooking, heat the beef broth, turkey stock, and bouquet garni in another pot.
  9. When onions are ready, add the broth/stock/herb mixture to the onions.
  10. Reduce heat and simmer 15-20 minutes.
  11. While simmering, place oven rack in top 1/3 of oven and turn on broiler.
  12. Cut bread into 1/2 inch thick slices.
  13. Place the slices on a baking sheet and place under broiler for 1 minute on each side to toast them.
    (You can also toast them in a toaster if they fit.)
  14. After cooling, cut bread into large cubes or chunks. (You can leave them whole too, but I found it easier to eat the soup with chunks of bread rather than
    trying to tear apart whole slices with a spoon.)
  15. Season soup mixture further with salt and pepper if desired.
  16. Remove bouquet garni and ladle soup into crocks leaving 1/2 to 3/4 inch of space to the lip of the bowl.
  17. Place several toasted bread chunks on top of soup and top with sliced cheese.
  18. Broil until cheese is bubbly and golden, 1-2 minutes.

 

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