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:
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)
- Trim, peel, and cut onions in half lengthwise (through the root ball). Thinly slice into half-moon shapes.
- Set pot to medium (~300 degrees F) and add butter.
- Once butter has melted, add a layer of onions and sprinkle with a teaspoon of salt.
- Repeat layering onions and salt until all onions are in the pot.
- Do not stir until onions have sweated down for 15-20 minutes. (Do not let them burn. Turn down heat more if necessary.)
- Stir occasionally until onions are dark colored, mushy, and reduced to approximately 2 cups. This should take 45 minutes to 1 hour (or more).
- Deglaze the pot by turning up the heat, adding the wine, scrapping the bottom and sides, and
reducing the wine to a syrup consistency.
- While onions are cooking, heat the beef broth, turkey stock, and bouquet garni in another pot.
- When onions are ready, add the broth/stock/herb mixture to the onions.
- Reduce heat and simmer 15-20 minutes.
- While simmering, place oven rack in top 1/3 of oven and turn on broiler.
- Cut bread into 1/2 inch thick slices.
- 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.)
- 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.)
- Season soup mixture further with salt and pepper if desired.
- Remove bouquet garni and ladle soup into crocks leaving 1/2 to 3/4 inch of space to the lip of the bowl.
- Place several toasted bread chunks on top of soup and top with sliced cheese.
- Broil until cheese is bubbly and golden, 1-2 minutes.